Keto Instant Pot Coconut Yogurt

A couple months after I joined the ketogenic way of eating, I was craving for Vietnamese yogurt with a texture similar to Greek yogurt: thick and creamy. And the taste – sweet and tangy.

There are not many keto friendly recipes online featuring the texture and taste I was after, and I knew I might have to take on the challenge to create a keto yogurt myself. One recipe that stood out for me the most was a simple recipe using only two ingredients: probiotic capsules and coconut cream. It promised a thick texture with a tangy taste. I was intrigued. This particular recipe did have a similar texture, but taste wise, it was a bit too tangy and it was not sweet at all. I was not a fan.

Within the next couple of weeks, I took on the challenge to attempt the perfect keto yogurt using keto friendly ingredients. It had to be thick and creamy and with just the right amount of tang and sweetness. One attempt after another, my refrigerator was filled with yogurt jars for weeks to come.

With every attempt and experimental fail, I posted my yogurt progress in my Keto group (Keto Asian Flavours). I shared my notes to the group members and wrote a brief review about each batch. By the eighth trial, my keto coconut yogurt recipe was finalized. It is a simple, cold start method using the Instant Pot. This was dated October 30, 2018.

For this recipe, all you’ll need are five ingredients, ten mason jars with lids (125 ml) and an 8 quart Instant Pot with a yogurt function.

If you do not like your yogurt sweet, simply omit the sweetener, and your yogurt will be just as nice!