Sterilize all the tools (refer to the FAQs on the blog post for the method).

Combine the cornstarch with 1-2 Tbsp coconut milk in a small bowl and whisk until lump-free. Use a sieve if needed to remove the lumps.If the coconut milk is separated, just whisk it well to bring it back together. Shaking it thoroughly before opening the can should help.

Transfer the cornstarch slurry and the remaining coconut milk to a saucepan and heat over medium heat until the mixture reaches 180ºF/82ºC, stirring occasionally. It's should take 5-10 minutes.

Leave the milk to cool down until it reaches 108-111ºF/42-44ºC. This is warm enough to encourage fermentation without killing the starter.

Once cool, combine the yogurt powder starter/probiotic capsule contents with a tablespoon of milk and stir until lump-free. Then, pour that into the remaining warm coconut milk and stir. -OR-If you are using store-bought coconut yogurt, just add it directly to the heated coconut milk and stir well.

Transfer the warm coconut milk mixture to your desired glass jar/s and then leave them to incubate in a warm, draft-free area. The conditions of your fermentation will affect how long this process takes. For example, ideal fermentation takes place at around 104ºF/40ºC for 10-12 hours. However, simply leaving the jars in a warm area of the kitchen can take 24-48 hours. The longer it ferments, the tangier the DIY coconut yogurt will become.I like to wrap mine in a large, warm blanket and keep it in my oven (switched off, but with the oven light on). If you do this overnight, you shouldn't need to use the oven during this time. You may also use a yogurt maker. Likewise, an Instant Pot on the YOGURT function should work (for between 16-24 hrs.).

Once the incubation period is over, transfer it to the fridge to set for a further 6 hours minimum to become a thick, creamy plant-based yogurt.If there is some separation, that's okay. The thick yogurt should rise to the top while chilling, so you can just scoop it off and enjoy!

Homemade coconut yogurt will last between 7-10 days in the fridge. I recommend storing it in several smaller jars rather than one larger one, as the shelf life on the sealed containers will last longer. You may also be able to freeze the coconut milk yogurt for up to a month, though I haven't tried it. If you plan to make another batch of this coconut yogurt recipe, you can optionally set aside 2-3 tablespoons of the yogurt to use as the starter for your next batch. You can repeat this over 2-3 batches until the starter weakens.