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Whisk the coconut milk and psyllium husk together until the psyllium is evenly dispersed with no clumps.
Add the apple cider vinegar and keep whisking. The mixture will thicken immediately.
If using tapioca starch, whisk it in now for a thicker, Greek-style consistency.
Optional: add a small scrape of vanilla bean paste and a pinch of salt for a closer-to-real coconut-yogurt flavor.
Let it rest 5 to 10 minutes at room temperature so the psyllium fully hydrates, or use it straight away in your batter.
Store leftovers covered in the fridge for 4 to 5 days.