Pour all three cans of coconut cream into Instant Pot. Seal lid and turn to yogurt boil setting. Once pot is done, use thermometer to ensure creams are 180 degrees. If they are not yet 180, use saute function to heat creams until it reaches 180.

Remove inner pot from Instant Pot and let cool for about 1 hour, or until the temperature reduces to 100-110 degrees. At that time, very gradually and slowly, sprinkle gelatin over creams while constantly whisking. Next, very gradually and slowly sprinkle the contents of the probiotic capsules over the creams while constantly whisking.

Return inner pot to base and seal with lid. Turn Instant Pot to yogurt setting for 8 hours.

After 8 hours, pour contents of pot to a heat safe bowl. It will be very liquid, do not worry, it will firm. Cover and place in refrigerator about 6-8 hours, overnight works well.

After being in the fridge it will thicken to yogurt consistency. At that time you can eat it as is, or you can transfer it to the base of a stand mixer or large bowl, and beat on medium-high speed for 2 minutes, or until the yogurt has turned more white in color and begins to form soft peaks. This is my preferred way to eat it as it has a light, creamy texture.