Blend the can of coconut milk and water in a blender until smooth. Add the mixture to your instant pot and set to “boil” to heat up the mixture (my yogurt setting has a boil option if you press the yogurt button a few times, but yours may be different). Once it has boiled and the machine tells you it’s done, check the temperature and make sure it’s hit 180° (if it hasn’t you can run another “boil” cycle to heat it up more).
Sprinkle in the gelatin while whisking vigorously so there are no clumps and allow the mixture to cool to about 105°. Using a digital instant read thermometer is by far the easiest way to check temps and you can use it for lots of other recipes too. You can wait 30 minutes or so for it to cool down in the instant pot chamber or you can remove the pot and place it on the counter or in some cool water to speed up the process.
Once 105° is reached, mix in the maple syrup and sprinkle the insides of the probiotic capsule (pull apart the two capsule halves) while whisking to combine. Let yogurt cook on the “yogurt” setting for 12-16 hours (some do up to 24 hours if they want tangier yogurt) and then remove the instant pot lid.
The coconut yogurt will still look super watery with a thin white layer on top, so don’t think you’ve failed yet! It needs to set up in the fridge, so give it a whisk to combine again and pour it into a container to finish in the fridge for a few hours. Store in an airtight container in the fridge for up to a week. Once the yogurt has set, it’s ready to eat!
*Note: Since you are dealing with an item that’s going to ferment, make sure all your utensils, bowls, measuring spoons, etc., are clean and sterilized before use (you can rinse them with boiled water to sterilize).