A thick, creamy, dairy-free coconut yogurt with added protein — perfect for breakfast or snacks!
Ingredients
· 2 cans full-fat coconut milk (13.5 oz each) (Whole Foods 365 organic coconut milk is my favorite!)
· 2 teaspoons tapioca starch OR 1½ teaspoons gelatin (for thickening)
· 1–2 teaspoons maple syrup (helps with fermentation)
· ½ probiotic capsule (~50 billion CFU)
After Fermentation
· 2 tablespoons Collagen Powder and/ or ½–1 scoop protein powder (The BoneBroth
Protein is a great option, but you will need to use a blender to fully emulsify
the powder).
· ½–1 teaspoon vanilla extract (make sure it does not contain alcohol)
· Pinch of sea salt
Instructions
1. Prepare the Base
· In a saucepan, combine coconut milk and tapioca starch (or prepared gelatin).
· Heat gently until steaming (do not boil), whisking well.
2. Cool
· Allow mixture to cool to about 100–110°F.
3. Add Probiotic
· Open capsule and whisk in approximately half.
4. Incubate
· Pour directly into Instant Pot.
· Place lid on (venting position; no pressure needed).
· Press “Yogurt” and set time to:
o 7–8 hours for mild flavor
o 10–12 hours for tangier flavor
5. Chill
· Refrigerate at least 4 hours to fully thicken.
6. Add Protein & Flavor
· In a small bowl or blender, mix collagen and protein powder with ~1/2 cup of yogurt to create a smooth paste.
· Stir back into the full batch.
· Add vanilla, salt, and optional maple syrup and lime zest.
Tips
· Blend coconut milk before heating for smoother texture.
· Add salt and flavorings only after fermentation.
· Store in the refrigerator up to 5–7 days.
Flavor Ideas
· Vanilla Coconut (vanilla + maple)
· Coconut Cream Pie (vanilla + lime zest + maple)
· Berry Coconut (add fresh or frozen berries)
Enjoy your creamy, nourishing, high-protein coconut yogurt!