Instant Pot Coconut Yogurt - haven't tried yet

By jeff and alli -

Makes about 3.5-4 cups 

Ingredients - 

2 (13.5 ounce) cans full-fat coconut milk

the solid coconut cream from another 13.5 ounce can (save liquid for later use, maybe smoothies)

2.5 teaspoons agar agar flakes or 1 teaspoon agar agar powder

1.25 tsp tapioca starch

2 tablespoons pure maple syrup or coconut nectar

1 tsp vanilla extract

1.25 tsp probiotic powder


Instructions:

1. Sterilize instant pot by pouring 2 cups cold water into inner pot.  Secure the lid and set the pressure release to sealing. Select the steam setting at high pressure and set the cook time to 1 minute. Once the timer has completed and beeps, perform a quick pressure release.

2. Discard the water and wipe down the inner pot and lid.  Boil any tools, such as a whisk, by placing in boiling water for 10 minutes or running in the dishwasher.

3. Pour the coconut milk and coconut cream into the sterilized inner pot.  Select the Sauté setting and once the cream has melted, add the agar agar flakes and tapioca starch and use a whisk to thoroughly combine.  As the milk begins to boil, whisk constantly to dissolve the agar agar flakes and tapioca to prevent clumps from forming. Once it starts to boil and the temperature reaches 180F, select the Cancel setting and whisk the mixture well.  Depending on the temperature at which your coconut milk was stored, it should take 6-10 minutes to reach 180F. 

4. Using oven mitts, remove the inner pot and whisk in the maple syrup and vanilla to combine. All the coconut milk to cool to 100F. If possible, whisk the coconut milk mixture several times throughout the cooling process to prevent clumps.

5. Once the mixture has cooled to 100F, add the probiotic powder a little at a time, whisking after each addition to prevent clumps. Return in the inter pot to the Instant Pot and select the Yogurt setting and set the timer to 8 hours at a minimum, or 24 hours to 36 hours.  Secure the lid. The lid won't seal on the Yogurt setting.

6. Once the timer has completed, open the lid and check to ensure the yogurt has fermented. Taste the yogurt to make sure it has come tart enough to your liking, keeping in mind that you're tasting warm yogurt so it will taste much better once cooled.  Tiny clumps are normal.  Can use an immersion blender to make it smoother.

7. Pour the yogurt into glass jars with lids and refrigerate.  Can store for 1 week.  


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