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Instant Pot Coconut Yogurt: Dairy Free

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I’ve recently been on a journey to heal my Leaky Gut.  I was fortunate enough to be introduced to an amazing holistic doctor and my neighbor Rob Truax.  We discovered that I have a sensitivity to gluten and dairy products, so while I heal, I need to stay away from those.  It’s been hard missing my yogurt and some other things I love, even though I eat clean most of the time.

I was skeptical about how this yogurt would turn out and replace my Greek yogurt I love with fruit and granola for a snack, but I was not disappointed.  I loved the way it turned out!  So creamy and a bit sweet, but not too much.  I topped mine with a mix of fresh fruit, a drizzle of honey and flax, chia, and hemp seeds.  My version was made with an Instant Pot.  If you don’t have one of these awesome kitchen tools, you need one!  I found mine on Amazon and they have sales on them throughout the year.  I will research though for anyone who doesn’t have one and see how to remake this.

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INGREDIENTS

  • • 2 cans (15 oz) coconut cream
  • • 1 package yogurt starter with live cultures *note: this starter contains skim milk powder, so to be absolutely dairy free look for a vegan starter, like this brand*
  • • 1 tbsp grass-fed gelatin
  • • 3 half pint jars and lids
  • • (optional) Whatever yogurt toppings you love

 

INSTRUCTIONS
  1. Put the coconut cream into your Instant Pot liner, press “Yogurt”, then “Adjust”. This will bring it to a boil.
  2. When the readout switches to “Yogurt”, remove the liner from the pot, turn off the Instant Pot.
  3. Let the now liquid coconut cream cool, either on the counter or fridge so the temperature drops to below 100F.  You need the correct temperature so you don’t kill the live cultures! Too cold, and they won’t grow, so the 100F is important.
  4. Once the coconut milk is the right temperature, whisk in the starter a little at a time, no lumps. You want it nice and smooth.
  5. Press the “Yogurt” button and adjust the time. 8 hours is what I used.
  6. While it is still warm, whisk in the gelatin a little at a time, again you don’t want clumps.
  7. Pour equally into the jars.  You can take it out to serve when ready to eat, you can leave room to add your toppings in the jar or serve it warm after it finishes cooking over your toppings.
  8. Put on the lid and refrigerate 4-6 hours, it will become a thick, Greek like style yogurt.
  9. Mix well before serving

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