Coconut Vanilla Yogurt

Take the vegan culture starter from the refrigerator so that it has time to get closer to room temperature while you heat the coconut milk.

Pour two cans of coconut milk into the removable cooking pot; whisk in the coconut sugar. Leave the lid off and heat the milk to 180-185°F. Use a thermometer to make sure that proper temperature has been reached. Once 180°F degree has been achieved, whisk in the agar powder.

Remove the pot from the cooker, pour the coconut milk into a 4-cup measuring cup and allow it to cool to lukewarm (100°F-110°F). To speed the cooling process, set the measuring cup in a bowl of cold water (do not allow the temperature to go below 90°F degrees).

Stir in the vanilla extract and then add the culture packet; use a silicone whisk to mix it with the coconut milk until the consistency is smooth with no lumps remaining.

Pour the yogurt into four small jam jars. Place jars on a trivet in the cooker (do not cover or seal the jars). Close the lid and turn the pressure regulator knob to STEAM. Use the YOGURT function and increase the time to 18 hours. Press the START/STOP button to begin. The unit will begin to count down in 1-minute increments once the correct temperature has been reached.

When the yogurt is ready, remove the lid. Remove the jars. You may notice a colorful film on the yogurt. Stir it well and then seal the jars with lids. Refrigerate for eight hours (thickening is best after chilling for 24 hours).