Coconut yogurt is naturally made from coconut milk. This makes it a fantastic option for anyone who is lactose intolerant, has trouble digesting dairy, or is following a vegan diet.

It's packed with healthy fats, high in antioxidants and a good source of probiotics.

Preparation:

Shake coconut milk and warm in a medium-sized saucepan on the stove.

Add the coconut sugar and stir with the whisk until the milk is smooth and the sugar has completely dissolved.

If using agar powder, sprinkle 4 teaspoons of the powder in the saucepan over the coconut milk, but don't stir!

If using tapioca starch, scoop out about a cup of the coconut milk and add to a bowl with the tapioca starch. Whisk together until the starch has dissolved, then pour it back into the saucepan.

Place the saucepan on the stove and heat over medium-high until the coconut milk begins to simmer. If you used agar, it will start to melt. Whisk together the milk and turn the heat down to low. Simmer over low heat, stirring occasionally, for 5-10 minutes, until the agar is completely dissolved or the tapioca starch has thickened the mixture.

Remove the pot from the heat and let it cool until it's just warm enough to touch. Always add the starter cultures to the milk when it is less than 2°C (108°F). At temperatures above 43° C, the bacteria are killed.

Mix in the tablespoons of store-bought coconut yoghurt as a starter culture. If using non-dairy probiotic capsules, twist the capsules open and pour the powdered contents over the milk. Discard the capsule shell. If you use store-bought coconut yogurt as a starter, it may contain stabilizers and gelling agents that interfere with the yogurt cultivation process, so read the ingredient label on the package.

Pour the mixture into the bowl of the yogurt maker.

Assemble the bowl with the lid and use the bowl handle to close it by turning it clockwise.

Place the bowl in the yogurt maker housing.