Step 1

Open the cans and spoon the coconut cream directly into your yogurt making jar. Note: Depending on the weather and the temperature of your home the coconut cream will vary in consistency. On a hot day, the coconut cream will be runny while in cool weather you will need to spoon it out.

Step 2

Add the sugar/honey and the amount of yogurt starter culture that your product recommends (probiotic capsule if using) and whisk until well combined.

Step 3

Put the lid firmly on the glass yogurt jar and place into your yogurt maker.

Step 4

Pour water slowly into the base. (The water must not be filled over the ‘tall line’ indicated on the inside wall of the maker). Then place the cover lid on top.

Step 5

Use the digital control panel to set the temperature to 38° C, the time to between 12 - 24 hours. (depending on your desired tartness - a longer fermentation will have more friendly bacteria) and then press ‘confirm’ to begin incubation.

Step 6

When complete, the yogurt will be warm, runny and separated. Place the jar in the fridge for at least 6 hours to set.

Step 7

When chilled, stir to combine the water or for a thicker consistency, pour out some of the fermented coconut water. Don't throw it away though - fermented coconut water will stay fresh for up to 3 weeks in the fridge and is perfect to add to smoothies.