Ingredients:
5 cans of coconut milk (1 can = 13.5 fl oz)
1/4 tsp of gut pro probiotic powder (can use a vegan culture starter as well)
Method:
Warm the coconut milk so that all the cream has melted and everything is of even consistency. Combine all the milk from the cans into a gallon glass jar. Add probiotics/starter and blend thoroughly. Pour the coconut milk into cute little single serving 1/2 pint containers like in the picture shown.
Leave them in a warm spot for 1 day, ideally culture them in a dehydrator set to 95-105 F for 12-24 hours. After fermentation is complete, refrigerate and the yogurts will keep for a couple of weeks.