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Pour the coconut milk into a saucepan and heat over medium heat.
In a small bowl, mix together the tapioca starch and maple syrup until dissolved.
Once the coconut milk is heated, add the tapioca starch mixture to the saucepan and stir well.
Reduce the heat to low and let the mixture simmer for about 10 minutes.
Remove the saucepan from the heat and let it cool to room temperature.
Once cooled, open the probiotic capsules and pour the powder into the saucepan.
Stir the probiotic powder into the coconut milk mixture until well combined.
Transfer the mixture into a clean jar or glass container, cover with a cloth or paper towel, and secure with a rubber band.
Let the mixture ferment at room temperature for 24-48 hours, until thickened and tangy.
Once fermented, refrigerate the coconut milk yogurt for at least 4 hours before serving.