This is a 3-step process:

1) Empty full fat coconut milk (14 oz can) into a clean glass jar or bowl.  Thai kitchen full fat brand works well.  Shake or stir well.
2) Top with 2 capsules of probiotic (good quality probiotic without prebiotics).  Stir in with wood or plastic (not metal).
3) Cover with cheesecloth or thin tea towel, place somewhere a little bit warm and wait.  This is easier to make in the summer time.  If it is cool in your house or it is winter, consider putting it in the oven with the light on (no heat added, just the heat from the light in the oven)

Once your yogurt has activated (24-48 hours), simply refrigerate to thicken / cool and then enjoy!

If you have separation, that’s OK! Either stir it in, or put it in the refrigerator separated, then scoop off the creamy top layer.  Coconut milk with guar gum added may separate less.

If your yogurt takes on weird colors or odd smells, something has gone wrong.  If this happens, throw it out! It should taste tangy, but not spoiled.

If you want to thicken your yogurt even more, place two layers of cheesecloth over a fine mesh strainer set over a large mixing bowl and carefully pour in your yogurt. Then loosely cover the top (with a lid or plastic wrap), and refrigerate / let drain for several hours (draining liquid as needed) until desired thickness is reached!

Nutrition Information
Serving size: 1/4 cup Calories: 120 Fat: 12 g Saturated fat: 10 g Carbohydrates: 2 g Sugar: 1 g Sodium: 25 mg Fiber: 0 g Protein: 1 g
Original recipe: https://minimalistbaker.com/easy-2-ingredient-coconut-yogurt/