1/4cupmaple syrupdo not sub in honey—it has its own bacteria that will fight the yogurt culture
3tablespoonsplain coconut yogurt with live active cultures
Pour the coconut milk and maple syrup into the pot of the Instant Pot. Whisk well, then press the “Yogurt” button, and then adjust the setting until you see “boil.”
Let the Instant Pot run uncovered, whisking occasionally.
When the Instant Pot beeps it's finished, allow the milk to cool until it is between 100º and 110º. (This can take upwards of an hour.)
When the milk is at the correct temperature, ladle out about 1/2 cup of the warm milk into a small bowl, and whisk with the 3 tablespoons plain starter yogurt until smooth. Pour the mixture back into the Instant Pot and whisk well.
Close the lid of the Instant Pot, and press the “Yogurt” button.
Set for 12-36 hours. (the longer the better!)
When the fermenting time is up, transfer the yogurt to a glass storage container and keep in the fridge. It will continue to thicken up as it cools.