SCD Instant Pot Coconut Milk Yogurt - Dairy and Sugar Free

 Eating yogurt everyday is a part of my diet and essential for my health.  I can skip a day or two now and then, but generally speaking I need to eat it every single day.  Have you ever bought store bought dairy free yogurt? It is crazy expensive.  And of the 8 people in this house, 6 of us can not have dairy.  

So making my own yogurt definitely became a priority!  It can be very intimidating, but it is much easier than you think! 

And look at the beautiful and delicious yogurt you can have for a fraction of the price! 

SCD Instant Pot Coconut Milk Yogurt - Dairy and Sugar Free

INGREDIENTS: 

3 cartons of Aroy-D Coconut Cream* (see picture below) 

1 1/2 Tbsp. Raw Honey 

3/16 tsp. of GI Pro Health Yogurt Starter* (see picture below)  

DIRECTIONS: 

- Empty the 3 cartons of coconut cream into the instant pot.  Turn on the "sauté" function and boil until the cream reaches 180* F. (You can also use the yogurt function for this step, but I have difficulty reaching 180* with it. The "sauté" function always works.) 

- Once you reach 180* F remove the inner pot and set aside, in order to cool the cream down to 100-115* F.   I usually place it in the fridge, and keep a close eye on the temperature.  

- Once you reach 100-115* place the pot back into the Instant Pot.  Stir in the honey.  

- Remove 1/4 c or so and carefully whisk the starter into it, slowly, to avoid clumps.  Once smooth, gently whisk the removed 1/4 c. into the rest of the coconut cream.  

- Close the lid of the instant pot and close the vent.  Select "Yogt" and allow it to "cook" for 12 hours.  

- Remove from pot and gently stir to combine.  (It will have separated.) Pour into containers and chill.  Serve with honey, fruit, whatever you desire.  

YUM!!

**Notes: 

- You can use any coconut cream you choose, but this is the best, cleanest (no added gums or anything) brand I have found

- There is a TON of variation in all coconut products, and coconut cream/milk is no exception.  Sometimes your yogurt will be incredibly creamy, other times it will be more separated and oily. 

- Boiling to 180* is done to kill any germs or bacteria that may be in the cream.  

- Cooling the cream back down to 100 - 115* is so that the high heat doesn't kill the starter.  

- I fill out a 1/4 tsp. of starter and then carefully divide into 4 -1/16 section with a knife. Carefully scoop out 1/16  of it (back into jar) and use the remaining.

- I divide this into 20 containers (see below) which comes out around $0.70 per yogurt.  An INCREDIBLE steal compared to store prices for dairy free yogurt!! 

I mix my yogurt with bananas and frozen mixed berries (frozen is cheaper than fresh, but fresh is fantastic too!).  I top with honey and it is heaven!