Rich, full-fat coconut milk is the star here, whisked with tapioca starch until it thickens into a silky, spoonable base. A touch of honey adds gentle sweetness while live cultures do their work, transforming the mixture into a tangy, probiotic-rich yogurt over a slow, warm ferment. The result is a thick, creamy texture that sets up beautifully in the fridge, with a bright tang you can adjust to taste by letting it culture longer or shorter. It's a satisfying homemade project that turns pantry staples into something spoonable and fresh, perfect for topping with fruit or granola. This one is a great option for a dairy free kitchen, giving you full control over the tang, sweetness, and thickness in every batch.
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Shake or stir the coconut milk cans well before opening. Pour both cans into a medium saucepan and whisk in the tapioca starch until fully dissolved with no lumps.
Set the saucepan over medium heat and cook, whisking frequently, until the mixture thickens slightly and reaches 180°F (82°C) on an instant-read thermometer, about 8–10 minutes. Remove from heat and whisk in the honey.
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