Tag Archives: yogurt

Coconut Milk Yogurt

Coconut Milk Yogurt | dairy-free, gluten-free, paleo, AIP | AmandaNaturally.comYogurt is one of the foods I miss the most, since having to avoid dairy. Unfortunately there are no good alternatives out there. And while there are some expensive cultured almond or coconut snacks available, they are filled with stabilizers, gums and other weird ingredients – so I don’t touch them. Not to mention they’re always super low fat, so what’s the point? I had resigned myself to not having any yogurt ever again, until I got an Instant Pot and can now make homemade Coconut Milk Yogurt! I guess I could have used this recipe with a standard yogurt maker, or the old school way of a pot in an oven overnight, but alas, it took me getting this awesome kitchen gadget to figure it out!

Not only is yogurt super delicious, but it is another probiotic rich food. Supporting the gut bacteria through regular consumption of probiotic foods such as yogurt and sauerkraut, is one of the best things you can do for the health of your entire body! And when probiotic foods are as delicious as this coconut milk yogurt, it’s not hard to consume it on a regular basis!

Coconut Milk Yogurt in the Instant Pot


  • 4 cups of coconut milk (I like the brand Aroy D because it doesn’t contain any guar gum or carrageenan. I get it at an Asian Supermarket, but apparently it’s been found at places like Walmart and Superstore.)
  • 2 packets Cultures for Health Vegan Yogurt Starter OR ½ cup yogurt from your previous batch
  • 2 tsp gelatin (My favourite brand is Vital Proteins green tub, which unfortunately is still on backorder on Amazon at the time of publishing this post, but if you’re in Whitby you can grab some at our office.  Great Lakes red carton is a great alternative, available on both Amazon and at stores like Healthy Planet.)



1. Heat 4 cups of full-fat coconut milk (I prefer the Aroy D brand) in a pot, to 110F. Use a candy thermometer, or an electronic meat thermometer ( <– another favourite kitchen gadget). Stir frequently, it only takes a few minutes. As soon as the temperature hits 110F, pull it off the heat.


2. Immediately whisk in ½ cup of a previous batch of yogurt (you can use dairy if tolerated, store-bought or your previous batch) or 2 packets of Vegan Yogurt Culture (I love the Cultures for Health product, although it does have a bit of rice starch in it – something to note if you’re sensitive or following the AIP protocol). NOTE: Apparently you can use 2 or 3 probiotic capsules, but I haven’t tried this. (UPDATE: a friend told me she uses ¼ tsp of probiotic powder, or 2-3 capsules, and 1-2 tbsp of maple syrup)


3. Whisk in 2 tsp grassfed gelatin. Without this, it won’t thicken. You will still have a yummy, tangy coconut milk, but it will definitely be milk, not yogurt. NOTE: Apparently you can use agar agar to keep it vegan, but I haven’t tried this since I’m always looking for extra ways to get in gelatin!


4. Pour into jars, or a glass bowl (that fits in the pot), and place in the bottom of the Instant Pot. NOTE: don’t put the yogurt directly in the Instant Pot. Since it is stainless steel, mine retains a slight hint of what was previously cooked – usually broth. And trust me, broth-flavoured coconut yogurt is not good.


5. Secure the lid (or place the glass lid on), press the “yogurt” button, adjust the time to 12 hours and walk away. NOTE: if you don’t like really tangy yogurt, start checking the flavour around 8 hours.

Coconut Milk Yogurt | dairy-free | AmandaNaturally.com


6. 12 hours later, remove from Instant Pot and store in fridge for a few hours to let set. If you are planning to make another batch, store ½ cup in a separate container to use again later. NOTE: I have found that I can only do this a few times, before I need to reinoculate with a new batch of probiotics/yogurt starter. Likely because there isn’t enough sugar in the coconut milk to support continual growth. You might have success by adding sugar or a simple starch like potato or tapioca, to encourage more growth.

7. Yogurt lasts about 2 weeks in the fridge, although it will start to separate after about a week. That’s just what happens when you don’t use any emulsifiers! It’s perfectly fine to eat!

Add Ins:

  • In step 3, I also add in a liberal amount of collagen peptides, which doesn’t gel. This adds extra protein and extra gut/joint/skin healing goodness.
  • In step 5 you can add in additional flavours such as:
    – fruit
    – honey or maple syrup
    – vanilla extract
    – cocoa powder


Alternative Methods of Yogurt Prep

I love the Instant Pot because it’s a one-stop shop. It quickly became the most used (and loved) gadget in my kitchen. If you make bone broth regularly, it’s a no-brainer to add to your arsenal. However, it’s definitely not the cheapest item, and there are other ways to make yogurt that don’t require this gadget. Check out the following resources if you want to make coconut-milk yogurt sans the Instant Pot.

Simple Stove/Oven Method

Dehydrator Method

Yogurt Maker Method

NOTE: the directions in the above links use cow milk. With coconut milk, you do not need to heat it to 200F first because there is no bacteria that needs to be pasteurized out.

Dairy Yogurt

If you tolerate dairy, you can absolutely follow the same instructions, just make sure you heat the milk to about 200F first and let it cool before following steps 1-7 above. Cow, goat and sheep milk can all be used! The reason for making your own dairy-yogurt is purely for nutritional value (and cost!). It can be extremely challenging to find quality dairy that is also higher in fat, and since the fat is what contains most of the nutrients from dairy, that’s what you want to be eating! Look for grassfed or organic yogurt that is as high fat as possible. I’m talking at minimum 2-3%, but ideally higher than that. Since that kind of product is hard to come by, purchasing organic or grassfed milk (or goat/sheep milk) and making your own yogurt is a solid option – not to mention friendlier on the wallet!

Coconut Milk Parfait

Coconut Milk Parfait - Amanda NaturallyRemoving dairy from my diet was absolutely crucial in gaining my health back. As a child I always had stomach issues and in hindsight, dairy was likely the culprit. Not only was constant consumption (seriously, I was obsessed!) causing chronic low-grade inflammation in my body and setting the stage for recurrent ear infections and strep throat, it took a serious toll on my digestion. Let’s just say it slowed everything down to a crawl. I had to eat 3-4 hours before any exercise, otherwise I’d lose my meal! Knowing what I know now about exercise and nutrition – this is not ideal. Cutting dairy vastly improved my digestion (I can now eat half an hour before working out if I need to), helped my body heal from the chronic inflammation, reduced length and duration of illnesses that (rarely) get me and really opened my eyes to the dramatic healing that can occur by identifying food sensitivities. I haven’t looked back since and to be honest, I very rarely miss it!

The only thing I tend to miss is yogurt! Growing up in the 90’s and 00’s during the low-fat greek yogurt phase, I was fully addicted. Yogurt parfait’s were a regular occurance and oh how I loved them! Now there are cultured coconut and almond “yogurts” available at grocery and health food stores, but they tend to have questionable ingredients, so I avoid them. I was okay with just not having it – after 4 years of being truly dairy free you kind of forget what all those dairy-filled foods taste like! But suddenly this summer, I had a serious craving for yogurt out of nowhere. It was a hot morning, I was over my traditional egg breakfast and I just needed something fresh and cool. Enter the Coconut Milk Parfait!

I already professed my love for coconut milk in this post and this one. So I won’t go on and on about it. Just know this:

  • coconut milk is high in medium chain triglycerides (specifically lauric acid), a fat the body LOVES burning as fuel. Lauric acid is absorbed in the upper part of the small intestine, without any assistance from bile (i.e. it is very easy to digest, absorb and utilize). It is interesting to note that lauric acid is prominent in human milk – likely because it does not require a fully functioning digestive tract to be utilized!
  • most of its fat is saturated in chemical nature, so it oxidizes (goes bad) very slowly. This is one of the main reasons saturated fat is so healthy for you – stability!
  • it is naturally antimicrobial, so it fights fungi, bacteria and viruses in the body
  • it is full of satisfying fats that keep you full longer
  • it is delicious!!

Ok, so I ended up going went on and on after all. That’s how it goes with me – coconut is up on a well-deserved pedestal! 

Coconut Milk Parfait - Amanda Naturally

Coconut Milk Parfait
Serves 1
A delicious paleo, vegan, high-fat alternative to your standard yogurt and berries. It's allergen free too!
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Prep Time
2 min
Cook Time
10 min
Total Time
12 min
Prep Time
2 min
Cook Time
10 min
Total Time
12 min
  1. ½ cup full-fat coconut milk (Aroy D is my favourite brand)
  2. 2 tbsp chia seeds
  3. ¼ tsp vanilla extract
  4. pinch of sea salt
  5. ½ cup blueberries (fresh or frozen)
  6. ½ banana, sliced
  1. Combine coconut milk, chia seeds, vanilla and sea salt in a small bowl. Mix well.
  2. Place in the fridge and let sit for 10 minutes (or overnight).
  3. Top with desired fruit.
  4. Enjoy!
  1. If your coconut milk is particularly thin, you may need more chia seeds to thicken it up.
  2. Add nuts for a crunchy texture.
  3. Make in bulk on Sunday and have breakfasts prepared for the entire week!
  4. If you don't like the consistency of chia/coconut milk, blend the milk mixture after it has soaked for a while to achieve a smoother consistency.
Amanda Naturally http://www.amandanaturally.com/

Combine all ingredients in a small bowl. Mix well. 

Coconut Milk Parfait - Amanda Naturally
Let sit for a minimum of 10 minutes (while you’re getting yourself or the kids ready in the morning!) or overnight.

Coconut Milk Parfait - Amanda Naturally
Top with your favourite fruit, nuts or seeds. Or enjoy plain!

Coconut Milk Parfait - Amanda Naturally

What flavour combination are you going to try? Share in the comments below!

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