Chill the coconut milk can in the fridge overnight.

Remove the can from the fridge and open it. There will be a firm and thick white layer of coconut cream on top. Scoop the coconut cream into a bowl. Use the coconut water to make smoothies, soups, or any recipe that calls for coconut water. You can also freeze it.

If the coconut cream is too hard, let it warm up at room temperature so the probiotics are easier to mix in.

Add the probiotic supplements (you only need the probiotic powder, so empty the capsules) and mix well.

Cover with a cheesecloth or a napkin (pretty much any piece of cloth will do) and let it sit in a dark, cool room for at least 12 hours. If you leave it to ferment for longer, it will be more acidic.

Try the yogurt and add a little bit of sweetener to taste if you want and mix until well combined. I like my yogurt plain, though.

When the coconut yogurt is ready, keep it in an airtight container in the fridge for up to 1 week. You'll know it has gone bad when there is mold or the smell is off-putting. Stir before serving.

Feel free to serve your coconut milk yogurt with toppings like chopped fruit, baked apples, blueberry compote, berry compote, applesauce, vegan chocolate, or vegan white chocolate. You can have this vegan yogurt as a snack, dessert, or even for breakfast, as it is extremely versatile!