Directions

1. Pour the canned coconut milk into a saucepan and gently heat to about 104°F/40°C. The temperature is extremely important because you don’t want it to get too high in order for the probiotics to flourish. You don’t want to kill them. My milk was only on the stove for about 30 seconds. Use a kitchen thermometer to get an accurate reading.

2. Remove from the stove and pour the coconut milk into the yogurt making glass jar.

3. If the temperature of the coconut milk is hotter than 104°F/40°C – wait until the milk has cooled down before adding the probiotics.

4. When the temperature is right, add the probiotics, agar powder and maple syrup then stir with a wire whisk to combine.

5. Put the lip on the jar and place inside the yogurt maker. Pour water into the base and sit the cover lid on.

6. Use the digital control panel to set the temperature and time. I set mine at 104°F/40°C for 24 hours.

7. After the incubation the coconut will have dispersed and be liquidy. I give it a stir then put it in the refrigerator for 6 hours or overnight to thicken.

8. After it has chilled it will look like whipped cream. At this point you can add more sweetener or vanilla extract if you like.