Instant Pot Coconut Milk Yogurt with Strawberry Rhubarb Chia Compote

Being married is awesome. Well actually, it mostly feels the exact same as before, except for one thing. Unexpected surprise wedding gifts just keep on coming, even long after you’re married. Coming home on a random night to a doorstep filled with surprise packages for basically an entire year is just so much fun. You know, kind of like the saying “the gift that just keeps on giving”. The guy who came up with that saying was most likely referring to marriage when he spoke it. So if you’re not married, you should be. Even if it’s just for the gifts, just take the plunge, go for it, tie the knot, take my advice, I do give the best :).

Okay. That was a joke, don’t just go for it, I was just kidding kids, do it for the right reasons.

So last week my doorstep had a delightful present waiting on it for Gavin and I (well basically it was for just me). AN INSTANT POT! If you don’t have an Instant Pot, I feel for ya. If you don’t have an Instant Pot and you don’t know what it is, I don’t feel bad for you, because you have no idea what you’re missing out on. But you’re about to know now, soooo, my sincere apologies.

My first recipe I wanted to tackle in my Instant Pot was coconut milk yogurt. (Don’t worry if you don’t have an Instant Pot, I provided an alternative method below) I LOVE Greek yogurt, it’s been a very hard thing for me to give up since going dairy free. I used to occasionally have Siggis greek yogurt, since it was raw, grass fed, very low sugar and it doesn’t have any added junk. However, I just needed to get rid of dairy all together, but I REALLY miss yogurt and I’ve never found a yogurt alternative that I enjoy or feel good about eating. They seem to always have a ton of added sugar and basically no protein. I decided I just needed to start making it myself. So here ya go, after 3 solid attempts I finally got it right, enjoy!

Instant Pot Coconut Milk Yogurt with Strawberry Rhubarb Chia Compote

If you do not have an Instant Pot, I provided an alternative method of making this in the notes below!

For the yogurt:

  • 2 cans full fat coconut milk
  • 2 tablespoons maple syrup (This is for the fermenting process, the bacteria will feed off of the sugar, so it will not sweeten the yogurt. If you do prefer a sweeter yogurt, I would recommend adding maple syrup to your yogurt after you’ve let it ferment.)
  • 3 probiotic capsules (I used Jarrow)
  • 2 teaspoons grass fed gelatin
  • 2 scoops vital proteins collagen (optional)

For the compote:

  • 2 cups quartered strawberries
  • 2 cups diced rhubarb (I used frozen)
  • 2 TBS maple syrup
  • 1 TBS chia seeds
  • 1/2 cup water

Method:

  1. Start by sterilizing your tools. I boiled water in my Instant Pot and then put my whisks in boiled water as well. I did this because you do not want to introduce harmful bacteria into the yogurt since it will be fermenting.
  2. Boil the coconut milk in the Instant Pot – I used the sauté setting for this step
  3. Let it cool just so it stops boiling and then whisk in the gelatin.
  4. Let cool to 110-115 degrees F. and then add the probiotics inside the capsule to the coconut milk (do not do this before the yogurt has cooled so it is only warm, it will kill the probiotics   and the yogurt will not ferment). Make sure to whisk this in and mix well.
  5. Set the Instant Pot to the yogurt setting – I let mine sit for 20 hours total, it was very tangy but thats how I like it! You can let it set anywhere from 12-24 hours, it’s preference so you can taste it here and there until its reached how you like it.
  6. Once it has finished fermenting it needs to be refrigerated. It will still be very runny at this point. It has to become cold for the gelatin to thicken it. I left mine overnight and by the next morning it was perfect!
  7. If you would prefer for your yogurt to have an added protein boost, mix in the collagen now.

To make the Strawberry Rhubarb Chia Compote:

  1. Place water, maple syrup and rhubarb into a medium sized pot on the stove.
  2. Let simmer for about 2 minutes or until the rhubarb has softened
  3. Add the strawberries and chia seeds and let simmer for another 7 minutes, stirring occasionally. A sauce will form, if there are still solid pieces, let it simmer for longer until the strawberries and rhubarb are broken down.
  4. Let cool and refrigerate

Divide and serve the yogurt topped with the compote and enjoy!

NOTES:

If you do not have an Instant Pot, follow the same process, but let the yogurt ferment in your oven with the light on. Just put the yogurt in a large glass mason jar. The oven light will make the oven just warm enough for it to ferment, no need to preheat the oven at all before hand, in fact doing so could make the oven to warm and it will kill the probiotics.

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