Lexi's Clean Kitchen · by Lexi★ 4.7 (6)
How to Make Coconut Milk Yogurt in the Instant Pot (Dairy Free)
NUTRITION · PER SERVING10M COOK
CAL 36%·PRO 12%
CARBS 81G45% OF CAL
2G FIBER0G ADDED0G INTRINSIC4G OTHER75G TOTAL SUGAR
FAT 45G55% OF CAL
41G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade coconut milk yogurt made in an Instant Pot with gelatin and maple syrup. A dairy-free fermented base for smoothies or toppings.
component🥘 pressure cookerdairy freegluten free
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Nutrition & ingredients
Ingredients
serves 4- 1 5.4 ounce can coconut cream
- 1 13.5 ounce can coconut cream
- 1 13.5 ounce can coconut milk (divided)
- 1 tablespoon Vital Proteins Beef Gelatin
- 1 Packet Dairy Free Yogurt Starter
- 1 tablespoon maple syrup
At a glance
PER SERVING · TIME 10M
CAL 36%·PRO 12%
CARBS 81G45% OF CAL
2G FIBER0G ADDED0G INTRINSIC4G OTHER75G TOTAL SUGAR
FAT 45G55% OF CAL
41G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 5m
- Sodium
- 68mg
- Total sugar
- 75g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 398mg
- Calcium
- 26mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 68MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.