Makes 3 ½ cups
Note: Fresh young coconuts — not to be confused with mature coconuts with brown husks — are available at Whole Foods and Asian markets.
2 13.5-ounce cans full-fat organic coconut milk (not the refrigerated nondairy beverage)
2 tablespoons store-bought nondairy yogurt
Meat from 1 young coconut (optional)
In the pressure cooker, stir together the coconut milk and store-bought yogurt. Cover it and turn on the yogurt function, set for 24 hours with the steam vent open.
After 24 hours, stir it gently. At this point, you can transfer the yogurt to a sealed container and refrigerate it; the yogurt will be thin and will thicken up as it chills. However, if you want an even thicker yogurt, transfer half the yogurt to a blender and process it with the coconut meat; then stir in the remaining yogurt and transfer the yogurt to a sealed container. Either way, the yogurt will keep in the refrigerator for up to 5 days.
— Melissa Clark, “Dinner in an Instant: 75 Modern Recipes for your Pressure Cooker, Multicooker + Instant Pot” (Clarkson Potter, $22)
Source:: East Bay – Lifestyle