Recipe Details
Ingredients
-
2(14 ounce) cansfull-fat coconut milk
-
1tablespoonno-sugar-needed pectin
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2tablespoonssoy yogurt
Cooking Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select Yogurt function. Pour in coconut milk and sprinkle with pectin powder; mix until well dissolved. Stir in soy yogurt. Close and lock the lid. Set timer for 24 hours.
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Unlock and remove lid. Stir yogurt well and transfer to sealed jars. Chill in the refrigerator for at least 6 hours.
Cook’s Notes:
You can use any store-bought non-dairy yogurt for this recipe.
Yogurt tends to set and become thicker during chilling process.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories398 | |
| % Daily Value * | |
| Total Fat 42g |
54% |
| Saturated Fat 37g |
186% |
| Sodium 33mg |
1% |
| Total Carbohydrate 9g |
3% |
| Dietary Fiber 3g |
9% |
| Protein 4g |
8% |
| Vitamin C 2mg |
2% |
| Calcium 36mg |
3% |
| Iron 7mg |
37% |
| Potassium 432mg |
9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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