Pressure Cooker Vegan Coconut Milk Yogurt

Image of Marrekus and Krysten Wilkes
Rated 4.5 based on 3 customer reviews
Pressure Cooker Vegan Coconut Milk Yogurt
Pressure Cooker Vegan Coconut Milk Yogurt


For best results, we recommend using:


Mealthy Tip

The coconut milk yogurt can separate a bit when stored, so stir well before serving. The probiotic powder in this recipe provides live bacteria and yeasts that are good for your health, especially your digestive system. Probiotic powder can be purchased online or you can buy probiotic capsules at your local health food store. Split the capsules apart and pour out the powder inside. Discard the capsule casing.

For more pressure cooker yogurt recipes, you might enjoy:

Pressure Cooker Yogurt

Pressure Cooker Strawberry Yogurt

How to Make Yogurt in Your Pressure Cooker

Nutrition Facts

Per Serving: 269 calories; 28g fat; 6.0g carbohydrates; 3g protein; 0mg cholesterol; 18mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 6

Amount Per Serving
Calories 269 Calories from Fat253
% Daily Value*
Total Fat 28g 43%
Saturated Fat25g 125%
Trans Fat0.0g
Polyunsaturated Fat0.3g
Monounsaturated Fat1.2g
Cholesterol 0mg 0%
Sodium 18mg 1%
Total Carbohydrate 6.0g 2%
Dietary Fiber0g 0%
Protein 3g
Vitamin A0% Vitamin C2%
Calcium2% Iron24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


4.5out of 5 Stars

(3 Reviews)

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What others are saying

Image of Anne Trevoc

Anne Trevoc says:

Was excited but a little nervous about trying vegan yogurt in my MultiPot. After 10 hours there was a nice tang and taste to it and it's setting up in my fridge quite nicely. The trickiest part for making this was finding probiotic powder, but amazon saved the day. I read that you can also just use capsules that you empty out. Overall a solid recipe and a great vegan alternative to dairy yogurt. I will definitely make this again.

Image of Leah M

Leah M says:

I made two batches. The second time I let it ferment for twice as long, about 18 hours. What I found is that the flavor is more "tart" and yogurt-like when you let it ferment longer. It also had a little bit of a grainy texture, but after some research I learned that the grainy texture is characteristic of coconut milk. If you want a sweeter tasting yogurt, I would also add more sweetener. I will definitely make it again, with minor adjustments. It's the best way to make vegan yogurt at home.

Image of Erin Hudson

Erin Hudson says:

This was a pretty good breakfast dish. Not a big fan of coconut milk but I added in some fresh peaches and granola to make it a little more filling.