Place the cans of coconut milk into the refrigerator and leave them there overnight (this causes the coconut cream to separate from the coconut water).

Open the chilled cans, and scoop the cream into a bowl. Mix in the probiotics (you can wait until the cream has warmed to room temperature to make the mixing go easier).

Cover the bowl with plastic wrap, and store it for at least 12 hours in a warm environment. The inside of your oven is pretty ideal for this purpose, as long as you don't forget and turn it on!

Mix the yogurt with a spoon. Note the smell and consistency - it should be creamy and smell like yogurt; if it's weird colour or smell, please discard it and try again. If you're adding vanilla or maple syrup, this is the time to mix it in!

If the yogurt isn't being consumed immediately, transfer it to a clean jar. It can be refrigerated for up to 7-10 days.