Sunday, December 21, 2014

Coconut Milk Yogurt with Strawberry-Balsamic Sauce - Instant Pot, Dairy-free, AIP

Hi! It's Tonja again…  and thanks to a bunch of people posting on Facebook (and Nom Nom Paleo praising the machine itself), I went and purchased an Instant Pot on Amazon during a 24-hour sale a couple of weeks ago. My main reasoning for purchasing was the idea of bone broth in less than 2 hours (and without stinking up my house for 2 day - maybe the bigger reason). But when I saw all the things this little machine could do, I was even more excited.

Namely, yogurt.

(Since then, Zenbelly informed me you can sous vide in the thing by using the "warm" setting - stay tuned because I am pretty sure she's going to be testing that one out!)

I've never been a huge yogurt fan, but the boyfriend is. So when I told him I was going to be attempting a yogurt recipe he was pretty excited.

And now that I've nailed it, I wanted to make sure to get it out to all of you who purchased the Instant Pot too. If you haven't, I get there are other ways to make yogurt with your oven, etc. But obviously this makes the process a lot easier, otherwise I would have tried those other recipes.

Also, DISCLAIMER: I've have only tried it with the exact ingredients I link to in the ingredients list. I'm aware there are a million types of probiotics and coconut creams out there, but if you use those, do so at your own risk. I have absolutely no experience with them with this recipe. Again, all products are linked in the ingredients list.

Coconut Milk Yogurt with Strawberry-Balsamic Sauce - #Instapot, #Dairyfree ~ flame to fork

Coconut Milk Yogurt
AIP * dairy-free

Hands-on time: 30 minutes
Cooking time: 12 hours

Makes 4 cups
* It's possible other probiotics will work just as well, but for comparison purposes, I used 50 billion CFUs. If you use another brand, just make sure it is stored in the refrigerator. This brand is highly recommended by my functional medicine doctor and I alternate in taking this as a supplement every night with my Prescript-Assist so my body doesn't form any sensitivities to either one. 

The basic instructions for making the yogurt are on page 16 of your 7-in-1 Instant Pot manual.

Make sure you will be available when the yogurt is finished, so approximately 13 hours from the time
Coconut Milk Yogurt with Strawberry-Balsamic Sauce - #Instapot, #Dairyfree ~ flame to fork
you start this recipe. Starting in the morning to finish at night is ideal.

Plug in your Instan Pot and pour the well-shaken carton of coconut milk into the metal reservoir. Close and seal the lid and hit "yogurt" and then the "adjust" button so the display now says "boil". I am not sure this step is necessary since we are using coconut milk from a sealed container, but the idea is to boil/scald the milk to kill any other bacteria that could inhibit  the growth of the good stuff we'll be putting in to sour the milk.

When the machine beeps to signal this step is completed, remove the lid and take out the metal reservoir and set it somewhere heat safe. This is the only step you need to pay attention to as you want the milk to cool to below 115 degrees. I used a meat thermometer for this :)

Once it has cooled, empty both the probiotic capsules into the milk and whisk to combine well. Return the metal reservoir back to the machine, close and seal the lid and hit the "yogurt" button again. This time you'll want to use the "+" button just below the display to set the time to 12 hours. It's possible it could be done anywhere from 8-12 hours, but my yogurt came out with a nice amount of tartness with 12 hours.

Coconut Milk Yogurt with Strawberry-Balsamic Sauce - #Instapot, #Dairyfree ~ flame to fork
When the machine beeps to signal the 12 hours is up, make sure to taste the coconut milk to ensure it is tart. In ONE trial run, it still just tasted like plain coconut milk. I had entrusted the boyfriend to put the probiotics in and I am still not sure what he did. He swears he used the right ones and put 2 capsules in - we will never know! If for some reason it didn't work, add a couple more capsules, whisk to combine and set the machine for another 12 hours. It's possible some capsules just might be bad.

If to your desired tartness, remove the metal reservoir from the machine, lightly sprinkle the gelatin over the top of the yogurt and whisk vigorously until the gelatin is well-combined and no visible lumps are seen. Pour into desired containers/bowls and let set in the fridge for several hours. I didn't keep track as to how long it took, but I do remember checking a few hours later and being worried it wouldn't thicken - it did :) Just be patient!

Optional:

  • Instead of serving with the sauce below, before refrigerating, add in your sweetener and flavors of choice: maple syrup, melted honey, coconut sugar, vanilla, etc. and make it your own! 

STRAWBERRY-BALSAMIC SAUCE
Refined-sugar free 

Makes 2 cups

  • 1 (16 oz.) bag of frozen strawberries
  • 1/4 cup water
  • 2 tablespoons balsamic vinegar
  • 1/4 cup (or to taste) raw organic honey (I used clover honey)
In a small saucepan over low heat, add in the strawberries and water and cook until melted down and very soft. Add in the balsamic vinegar and honey and continue to cook for about 15 minutes over medium. Either using an immersion blender or by pouring the contents into a blender, blend until smooth. Continue to cook over medium heat until thickened. Pour into a container and refrigerate until cool. 

Coconut Milk Yogurt with Strawberry-Balsamic Sauce - #Instapot, #Dairyfree ~ flame to fork

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45 comments:

  1. Most yogurts, dairy or otherwise, require some sort of sugar for the bacteria to eat in order to proliferate during the culturing period. Is this not the case with coconut milk yogurt? What do the probiotic bacteria eat to reproduce?

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    1. None of the recipes I looked at required sugar… milk has natural sugar, as does coconut milk. So if it's needed, it's already in there. All I know is it works! Nice and tangy!

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    2. Actually they don't. :) I have been making yogurt at home with regular cow's milk and with goat's milk for 10 years or more now. I have never needed to add extra sugar to get my yogurt to ferment. Once you get a good batch going, reserve some and add it to your next batch and you can skip the probiotic capsules, too. It's kinda like sourdough bread that way. :)

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    3. I can't wait to try this! But, I've read the same thing about sugar in multiple places. Specifically, that coconut milk doesn't have the same amount of sugar that dairy milk has (in the form of lactose) and that a small amount of sweetener should be added just to feed the probiotic. Maybe the fact that you used coconut cream makes a difference? I've also read in multiple places that you cannot keep a starter going with coconut milk like you can with cow or goat milk because of this same issue.

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  2. Following your pic post for IG! If you set the Instant Pot say 8 hours and the yogurt isn't tart enough, do you think it's ok to turn it back on and recook for another 4 hours (or however long) or, do you think that would harm the yogurt in any way? Haven't looked at instructions yet and how long it needs to cool down before you can open the lid. So after cooking, cooling, then recooking and recooling again, wondering if it might spoil the yogurt? Thanks and I love that you made this and posted it!

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    1. Yes, you can turn it on and keep cooking. I am not sure about refrigerating and then reheating it back up and trying again. I THINK it might work, but not sure how well it works once cooled.

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  3. Hi, I'm looking for a substitute to the Amoy-D coconut cream as not sure it is available here in Ireland. Also the way coconut products are named is probably different here. So just to check please, is this product mainly liquid at room temperature but with some solid bits? If so it is probably called coconut milk and comes in tins here. Thanks!!

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    1. Hi Rachel! Any coconut cream that doesn't have any fillers is a suitable replacement (just coconut and water). Coconut cream just contains less water than coconut milk, so it's a bit thicker. If after refrigerating, the yogurt isn't thick enough, you can heat it back up and add a tiny bit more gelatin to thicken it up.

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  4. Please explain to me why so many people are now using coconut yogurts!!! I was under the impression it was mostly due to Veganism. But I never realized what went into it, until I saw you are making your yogurt with the use of gelatin (not vegan or even vegetarian at all...as it would be with the use of agar agar).

    So now I am thinking it is for other reasons. Is it due to dairy intolerance or perhaps a paleo diet?

    I am a vegetarian and have eaten many "alternative foods" whole foods" and taken so much flack regarding my veering away from what is considered mainstream in the Standard American Diet... but regarding coconut yogurt I am thinking It can't just be for flavor.

    Although I love anything coconut, even water from fresh new coconuts (that many people find "flavorless" and "Not sweet enough" I have tried coconut kefir and I thought it was such an odd, off-putting taste I much prefer water or dairy kefir.

    What is the pull or the benefit? I have a yogurt maker if I understood, perhaps I'd make my own with agar agar if that is possible. Thanks in advance.

    Tess

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    1. I use coconut milk because I don't tolerate dairy well, and I am sure that's why others are as well. We are not vegan/vegetarian, so we use gelatin to thicken. -Tonja

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  5. I haven't had my Instant Pot very long, and I just decided to try making coconut milk yogurt. I did the boiling part, and took the metal reservoir out when it was done (took about 6 minutes). I noticed that the metal wasn't hot. I let it sit a few minutes and stuck my meat thermometer into it. My thermometer starts at 130 degrees, and it didn''t even get up that high. I stuck my finger in it and it was barely warm. I don't think my coconut milk boiled! I'm not terribly concerned since you said we might be able to skip that step, so I moved forward, adding the probiotics and setting it on yogurt for 12 hours. However, what does concern me is that maybe my Instant Pot isn't working properly? Has anyone had this experience?

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    1. This comment has been removed by the author.

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  6. I have made yogurt twice and it happened both times. It only gets luke warm. I am going to search Instant Pots website or contact them to see if it has happened to others.

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    1. I am not sure if it's your unit or maybe you aren't hitting the right settings. BUT, with the yogurt setting on mine, it doesn't get very hot. The point of yogurt is to grow the cultures in the milk to make it taste sour… so if you get it too hot, you'll kill the probiotics going in. The gelatin added to it after it has its time in the Instant Pot is what makes it thick after you refrigerate. It should get hot on any other setting besides "yogurt" though.

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  7. Finally got a chance to make this. Turned out perfect (my milk also wasn't that hot when taking off initial "boil" phase). Tangy, creamy, and wonderful. I'm making the strawberry balsamic reduction later today.

    Thanks for the great recipe!!

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  8. When the Insta pot is done, before you add the gelatin, should the coconut milk already be thick or semi thick or is all the thickening from the gelatin?

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    1. the thickening is entirely from the gelatin.

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  9. The probiotic I have isn't in capsules... any idea about how much to add? My little guy is allergic to dairy and he loves coconut milk yogurt, but the stuff in the store is full of junk! I'm excited to make my own. :)

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    1. The one I have has 50 Billion CFU's in 1/2 teaspoon so I was going to just use 1/2 teaspoon... is that right?

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  10. I am so glad to see a yogurt with coconut milk and so glad it looks super easy and failproof. Can't wait to try this!

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  11. I am so glad to see a yogurt with coconut milk and so glad it looks super easy and failproof. Can't wait to try this!

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  12. Do you know if this freezes well (in case I can't finish it all)? Also how long do you think this is good for in the fridge?

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    1. I'd say maybe a week in the fridge (I always just use the look, smell, taste test!) and I am not sure I'd recommend freezing it. -Tonja

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  13. Do you think there a way to make it in the older version of the instapot. One without a yogurt button?

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    1. Did you ever find out if this worked in your older instant pot? I have the same question and would like to make some, but can seem to find anywhere if it's possible!

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    2. I don't think it will because the newer Instant Pot has a specific setting to hold it at a low temp to to culture the probiotics. There are recipes out there that use an oven somehow, so I'd look into those. -Tonja

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  14. Thank you thank you thank you! This yogurt is delicious..and its aip! So easy and so good. One question though, does it always come out so thick you can slice it? Last night the texture was perfect, almost Greek yogurt consistency, but this a.m. I could slice it, like pie (I think maybe because my frig is super cold, idk). Maybe only use a tsp of gelatin?

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    1. It does get super thick but if you mix it up it should get a thick creamy consistency. if not, next time try slightly less gelatin,

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  15. The ingredient list says coconut cream but the instructions say coconut milk, which one is it? I used coconut cream and it is hard as a rock out of the fridge!

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    1. I believe you can use both. It'll soften in the Instant Pot

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  16. Just made this exactly how it said and mine came our super super tangy and sour! Is this normal?

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    1. I think it just depends on how active the probiotics are.

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  17. Just made this and it tastes GREAT (just the right amount of sour). I used the yogurt button + boil setting, and I dont think mine boiled either (temp was only about 130), but I went ahead and made it. My other question is regarding the thickener. I used the Great lakes Gelatin Collagen Hydrolysate (Green jar) thickener, and mine didn't get thick after 8 hours in the fridge....just wondering if this will still tighten up eventually? I read on the jar that this will not congeal because it has been hydrolyzed for quick assimilation....oooooh...I think I see why this may not tighten up. I have some Knox gelatin, and am wondering if I used that instead of the Great lakes, if it would work. I'm thinking I might just try mixing some in with my cold yogurt, letting it sit, then warming it up, and re cooling, to see if it will work.

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    1. You used the gelatin that doesn't thicken.. it's meant to stir into liquids and not thicken. You do not want the collagen hydrolysate.. I linked to the one I use in the ingredients list above. You want actual gelatin.

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  18. Is there a reason to add the probiotics? I had a gastric-bypass and my 'system' just doesn't work the same as most. I have a, shall we say, BAD 'reaction' with store-bought pro-biotic yogurts (like Activia).

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    1. The probiotics are what make it tart. You're likely having issues with the dairy, but maybe the probiotics. I'd SLOWLY increase your intake of probiotics to get your system use to them again.

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  19. Just a note for those who are unfamiliar with it, the name is Instant Pot, not Instapot.

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    1. My sister and I LOVE our Instant Pots, but we call them "I-Pots." I wish the name wasn't so long. I've made lots and lots of Coconut Yogurt in mine and I do not add thickener at all. Just Coconut CREAM (from the box only. The cans never worked) and live culture probiotic (the kind that has to be kept in the fridge). The yogurt usually separates and I drain the "water" part (I save that too) and leave just the cream. It tastes wonderful and is super simple.

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    2. I'm curious what you do with the drained "water" part of your yogurt?

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    3. Yes, I learned later it's Instant Pot. Also, you don't drain with this recipe. You add gelatin to help it thicken.

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  20. In the ingredients list you mention coconut cream but in the directions it says milk. There is a huge difference and my cream is very solid. I was wondering if I bought the right stuff they are in small 8oz containers. The milk comes in larger containers.

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    1. I used the cream for this recipe, but likely both will work. With cream it'll be very thick, with milk you will have a slightly looser end product.

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  21. I just bought an instant pot, but mine is the small one. It doesn't have a "yogurt" button. What setting would I use instead?

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  22. You need the one that specifically says "yogurt".

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