Before opening the can of coconut milk, shake the can or if your home is cool, blend in a blender until smooth.
Add the coconut milk and empty the probiotic capsules into a glass jar. Stir to combine and cover with a coffee filter or piece of muslin or cloth. You want your yogurt exposed to some air while keeping out any dust or bugs.
Let your covered yogurt sit on the counter for 24 hours. Stir once or twice before it’s ready.
After 24 hours, stir your yogurt and place in the refrigerator until cool. The yogurt will firm up as it cools.
Sweeten, if desired with pure maple syrup or honey and/or vanilla extract.
Recipe Notes
For a thicker yogurt, refrigerate the canned coconut for a few hours. Drain off a tablespoon or two of the liquid before preparing your yogurt.
