Step 1

To begin making the coconut yogurt, start by setting aside 1tbsp of coconut milk to mix the yogurt starter into.

Step 2

Meanwhile, heat up the coconut milk and cornstarch together over medium heat, till the mixture reaches 82ºC, stirring occasionally.

Step 3

Leave the milk to cool down till between 42-44ºC and then add in the 1 tsp yogurt starter and coconut milk combination into the heated coconut milk and mix well. -OR- If you are using a store-bought coconut yogurt, just add it to the heated coconut milk and stir well.

Step 4

This coconut yogurt mixture now needs to be 'incubated'** at around 44ºC for around 10-12 hours minimum. You can even leave it for up to 16 hours for a thicker, more tart yogurt.

Step 5

You can then store your coconut yogurt in a sterilised glass jar in the fridge. This usually lasts between 5-7 days.