Step 1

Ideally, use this coconut milk, not in a can.Otherwise, if using canned: Open compliant canned coconut milk. If there's a thin layer of coconut oil on the surface, use a spoon to scoop it off (discard or save for cooking needs). Scoop aside or down through the coconut cream to pour the watery milk from underneath into a small saucepan.

Step 2

For canned milk with separation of cream and watery milk underneath (continued): While whisking, sprinkle gelatin over the surface of watery milk in saucepan, and allow 1 minute or less for it to dissolve. Add the coconut cream remaining from the can. If you buy the Thai Kitchen recommended, there's no firm settling/separation, simply shake, measure (the 14 ounces), and pour coconut milk into the saucepan; then while whisking, sprinkle in the gelatin well. Allow to bloom one minute.

Step 3

Heat over low heat, stirring, until gelatin and coconut milk/cream are fully melted and mixed in. Set aside, and allow to cool to warm. Pour into freshly cleaned or sterilized jar.

Step 4

Stir in probiotic. (Some sources say to avoid using metal utensils for this step. Choose wood or silicone to be safe.)

Step 5

Cover loosely with lid, or cheesecloth and rubberband.

Step 6

Place in yogurt maker 8 to 10 hours or overnight. After the time has elapsed, stir to incorporate liquids and solids, as some separation will occur during fermentation. (If you don't have a yogurt maker, you can also make this recipe by setting your jar on a warm seed mat or out at warm room temperature for 12 to 48 hours, until nicely tangy [time based on just how warm your kitchen is].)For Instant Pot, use the "Yogurt" button. Use the +/- button to adjust the incubation time (8 to 12 hours). You can use the clear glass lid or the lock on lid; it doesn't matter.

Step 7

Refrigerate stirred yogurt 1 to 3 hours, then give one more stir to "homogenize" the ingredients before the yogurt fully sets. Chill completely, and enjoy.