Step 1

Using chilled, canned coconut milk. Open and scoop only the solid contents of the coconut milk into a clean* glass mixing bowl. (Make sure bowl is big enough for the coconut milk to double in size, as it will expand). Reserve coocnut water in can for later.**

Step 2

Open three 30-billion probiotic capsules*** over your bowl, and add the powdered contents to coconut milk. Using a wooden spoon stir together to combine.

Step 3

Try your best to stir the coconut yogurt into a smooth consistency, breaking up any clumps with your spoon. (It's okay if it isn't completely smooth, it will get smoother as the yogurt warms and ferments).

Step 4

Cover bowl with cheesecloth and secure with a rubber band. (You can also use a clean dish towel, or bees wrap). Leave bowl in a warm, draft free area (like your oven turned off), for 24-48 hours.**** The longer you wait, the tangier it becomes. Check on it from time to time, stir and break up any clumps with a wooden spoon.

Step 5

Once yogurt has reached desired tanginess place in the fridge to chill. If yogurt is too thick when chilled, you can add splashes of your reserved coconut water to thin until you've reached desired consistency. (I like mine very thick with no coconut water used).

Step 6

Enjoy coconut yogurt topped with your favourite fruits, optional to drizzle with maple syrup to sweeten.