Homemade Coconut Yogurt

4 cups of coconut milk either from the store or homemade
1/4 cup tapioca flour or coconut flour
1 tbsp. maple syrup (the bacteria need something to eat)
live culture (starter powder or 2-3 tbsp. coconut yogurt) or 2 probiotic capsules

To make your own coconut milk put 4 cups of water in a Vitamix or other good blender, add 1 cup unsweetened shredded coconut. Blend for 2-3 minutes. It will separate if not used right away. Just stir or shake and it's not a problem. There may be some pulp, if you really don't want this you can strain it through cheesecloth but the pulp does make for a thicker yogurt. Plus you don't have extra clean up if you don't strain it!

Add flour to milk and heat in a pot on the stove to 160F, remove from heat and let cool to 110F, this will take 1.5-2 hours. once cooled add maple syrup and stir. Take 1/2 cup of milk and combine with live culture. Add this back into rest of milk. I use a glass jar to keep the milk in. I then put it in a warm 110F oven (if too warm it can kill the bacteria) and let it incubate for about 8 hours. The yogurt is not overly thick at this point. Put in the fridge and let it sit about 8 hours. It does thicken a little during this time. Homemade coconut milk does give a thinner yogurt than full fat canned milk. You could try making it in the crockpot like my other recipe here.