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
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  • 2 cans coconut milk
  • 1 tablespoon agar agar flakes
  • 1 tablespoon maple syrup
  • 1 teaspoon probiotic powder


For best results, we recommend using:


  1. Pour coconut milk and agar flakes into pressure cooker pot; stir to dissolve.
  2. Lock pressure cooker lid in place. Set steam vent to Venting.
  3. Press Yogurt button until display reads “Boil”. Upon completion of the cycle, the screen will display “Yogt”.
  4. Check milk temperature. If milk temperature is below 180°F (82°C), press Sauté on cooker and heat milk to 180°F (82°C).
  5. Remove steel pot from the base of the pressure cooker and set into a large ice bath to cool milk to 110°F (43°C), about 5 minutes.
  6. Remove pot from ice bath and wipe the outside dry.
  7. Stir maple syrup and probiotic powder into the coconut milk mixture.
  8. Return steel pot to base of pressure cooker.
  9. Lock pressure cooker lid in place. Set steam vent to Venting.
  10. Press the Yogurt button and set to cook for 10 hours. When the cycle completes, the display will read "Yogt".
  11. Ladle yogurt into clean glass canning jars with rings and lids; refrigerate until set and thick, about 4 hours.
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


4.5out of 5 Stars

(3 Reviews)

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What others are saying

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.

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.