Coconut Yogurt in the Instant Pot

• Canned Goods

  • 2 cans Value coconut cream, Natural

• Desserts

  • 1 1/2 tsp Gelatin

• Tools & Equipment

  • 2 pint Sized ball jars

• Other

  • 4 Capsules pro bio gold, or alternative allergen-friendly probiotic capsule

Found on mybigfatgrainfreelife.com

Ingredients

• 2 cans Natural Value Coconut Cream
• 4 capsules Pro Bio Gold, or alternative allergen-friendly probiotic capsule
• 1½ teaspoon gelatin
• 2 pint-sized Ball jars, sterilized and dried well

Directions

• Shake cans of coconut cream.
• Pour one can into each Ball jar.
• Add two capsules of probiotic to each jar by opening up the capsules and sprinkling the probiotics onto the coconut cream. Stir well.
• Place Ball jars, without lids, into the Instant Pot.
• Press the Yogurt function on the Instant Pot and the + button to increase the time to 10-12 hours, depending on desired tartness.
• Once the timer is finished, open the lid and remove the yogurt.
• Add yogurt to a blender along with the gelatin. Mix well in the blender, then pour back into the Ball jars.
• Place jars into the refrigerator without lids and allow to cool and thicken. After several hours, place caps on jars.
• There may be some separation after the yogurt has completely cooled. I just mix it all together.