Vegan Coconut Milk Yogurt

Servings: 6/8/10 (6 Quart / 8 Quart) Ready in: 14 hr 40 min | Prep time: 10 min | Cook time: 10 hr 30 min

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.