Here is the method that has been successful for me. I buy Western Family organic premium coconut milk in 400 ml cans, stocking up when it’s on sale. (Don’t get fooled into buying the reduced fat version; the labels are similar.)
When you like the taste, replace the cheesecloth with the jar lid and refrigerate. It will keep well for up to seven days, although it never lasts that long. As you use it, always keep 1/4 cup as a starter for the next batch. You only need to use commercial probiotic capsules the first time.
A new batch of coconut milk and starter. It will be yogurt within a day.
Chilled coconut yogurt is thick and creamy, but gets runnier as it warms to room temperature. It’s delicious plain or with fresh fruit, although it has lots of potential for creativity as well. Here are two of my favourite fancy ways to use it.
Scoop out 1/2 cup of yogurt into a small bowl. Add your choice of fresh chopped herb leaves (parsley, cilantro and dill are tasty) and 1/3 teaspoon of a hot pepper salt of your choice. Stir well and refrigerate until ready to use. Amazing with fresh veggies!
Fresh Apple Cream
Make one serving or several. For each serving:
Put 1/2 cup of yogurt in a mixing bowl. Sweeten to taste with pure stevia or monkfruit.
Dice a quarter to half a cored red apple, leaving on the skin. Stir into the yogurt.
Chop 5 or 6 soaked and dried walnut halves. Stir in.
Stir in 2 rounded tablespoons of shredded, unsweetened coconut.
Spoon into serving dishes and serve immediately or refrigerate so the yogurt stays firm.