Step 1

Place 1 cup of room temperature coconut milk and 2 teaspoons gelatin a blender jar or glass bowl. Blend or stir to combine.

Step 2

Place 1 cup of coconut milk in a small pot or saucepan. Heat until steaming but not boiling, then remove from heat.

Step 3

Pour the hot coconut milk into the blender jar or bowl and blend/stir until well-combined.

Step 4

Pour the remaining 2 cups of coconut milk into the blender jar or bowl and mix again.

Step 5

Add the maple syrup and starter and mix one more time.

Step 6

Divide the mixture between three clean 16 ounce mason jars or other sturdy glass jars. Place the lids on top.

Step 7

If using an Instant Pot: Place your trivet inside the Instant Pot bowl. Pour in two cups of water. Place the jars on top of the trivet and secure the lid on tip. Press the "yogurt" button and increase the number of hours to It will automatically set from there.

Step 8

If using a yogurt maker: Place jars in the yogurt maker and set for 8-24 hours according to manufacturer's instructions.

Step 9

If using an oven: Turn the light on and place the jars near it so they can soak up its warmth for at least 8 hours. If you need your oven after that but are not quite ready to stop culturing yet, you can move the jars to a warm spot and allow them to continue for as long as you like (up to about 48 hours).

Step 10

When the incubating time is up, remove the jars from the warm area and shake well to mix the milk and "whey" that have probably separated. The yogurt will be thin and runny because it's warm, but will continue to thicken as it cools. Refrigerate for at least a couple of hours - preferably overnight - before serving. Keep refrigerated and use within two weeks.