Keto Instant Pot Coconut Yogurt (Edit recipe)

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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. 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!

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PREP TIME

30 minutes

COOK TIME

16 hours

INGREDIENTS

Serves: 10

Ingredients

3/4 cup Coconut Cream
4 cups Coconut Milk, Thai Kitchen brand (if using a brand without guar gum, add 1/2 - 1 tsp guar gum)
1/4 cup Monk Fruit Sweetener (Norbu)
1 Tbsp Plain Greek Yogurt, with bacteria culture
1 Tbsp Beef Unflavored Gelatin

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place ¾ Cup Coconut Cream, 1/4 Cup monkfruit and 1 Tbsp of beef gelatine into a medium sauce pan. Turn the heat to medium and stir to dissolve the monkfruit. Turn the heat off and take the sauce pan off of the stove. Let cool.
Add 4 cups of Thai Kitchen coconut milk into the sauce pan. In a small bowl, place 1 Tbsp of Greek yogurt with 1 tablespoons of the coconut milk mixture, mix well with a whisk. Pour the mixture into the sauce pan and stir well.
Fill jars with the coconut milk mixture and seal with lids.
Fill the inner pot of an Instantpot with 1 cup of water, and place the jars into the pot. Seal the InstantPot lid and choose the Yogurt function and set it to “Normal" for 16 hours.
Chill the yogurt in the refrigerator for at least 6 hours before serving. Texture and taste is best after 3 days in the refrigerator, but not necessary to wait that long.

Notes

Yogurt will be a bit runny when incubation is done. It will thicken in the refrigerator and will taste sweeter after day 3.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	212
Fat:	20 g
Carbohydrates:	3 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	6 mg
Fiber:	0 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.