Creamy, full-fat coconut milk is whisked with tapioca starch and gently cooked until it thickens into a silky base, then cultured with live probiotics for that signature tang. The whole thing sets up slow and steady in a warm spot until it's thick, glossy, and pleasantly sour, then chills into a spoonable, spreadable yogurt with real cultured depth. No dairy, no shortcuts — just simple pantry staples and patience doing the work. It's a fantastic homemade staple for a vegan kitchen, whether you're spooning it over granola or swirling it into a smoothie bowl. Once you taste how tangy and rich it turns out, store-bought versions will have a hard time competing.
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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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