2 cups unsweetened full-fat coconut cream

¹⁄₂ cup heavy cream

4 probiotic capsules

¹⁄₂ tbsp unflavored gelatin powder

¹⁄₂ tsp vanilla extract

¹⁄₈ tsp ground vanilla bean

¹⁄₄ tsp stevia extract

¹⁄₂ cup fresh blueberries

1 Make an ice water bath by filling a large bowl halfway with ice and cold water. Set aside.

2 Combine the coconut cream and heavy cream in the inner pot.

3 Cover and lock lid, but leave the steam release handle in the venting position. Select Yogurt (More) until the Boil setting appears on the display.

4 Once the boil cycle is complete (about 25 minutes), open the lid and carefully transfer the inner pot to the ice water bath. Allow the mixture to cool in the ice water bath until the mixture reaches 110°F (43°C). (Use a candy thermometer to check the temperature.)

5 Once the mixture reaches the target temperature, break open the probiotic capsules, add the capsule contents to the mixture, and then discard the empty capsules. Whisk the ingredients until thoroughly combined.

6 Remove the inner pot from the ice water bath, wipe the exterior of the pot dry with a paper towel, and then return the pot to the base. Replace the lid, select Yogurt, and set the cook time for 10 hours.

7 When the cook time is complete, open the lid and add the gelatin, a small amount at a time, while whisking the mixture continuously. Continue whisking until the ingredients are thoroughly combined.

8 Add the vanilla extract, ground vanilla bean, and stevia extract. Stir.

9 Transfer the yogurt to four 5oz (150ml) resealable containers. Seal and place in the refrigerator to thicken for a minimum of 8 hours.

10 Once the chilling time is complete, remove the jars from the refridgerator, remove the lids, and top each serving with equal amounts of the blueberries. Serve chilled.

tip To make this recipe dairy-free, substitute coconut cream for the heavy cream.

Probiotic capsules can be found at health food stores, or in drug stores in the supplement and vitamin section.