Full-fat coconut milk gets whisked with tapioca starch and gently heated until it thickens into a silky base, then cooled and cultured with live probiotics for that signature tang. No dairy in sight on this ingredient list ā just coconut milk, a touch of maple syrup, and time doing the work while it ferments on your counter. The result is a thick, spoonable yogurt with real tang and a naturally creamy texture, no cultured milk or cream required to get there. A slow chill in the fridge firms everything up into scoopable, tangy perfection you can spoon over granola or eat straight from the jar. It's a naturally solid pick for a lactose free kitchen, since the entire base is built from coconut milk from the very first step.
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Shake or whisk the canned coconut milk well to combine the cream and liquid. Pour into a medium saucepan and whisk in the tapioca starch until fully dissolved with no lumps.
Heat the coconut milk mixture over medium heat, whisking frequently, until it reaches 180Ā°F (82Ā°C) on an instant-read thermometer and has thickened slightly, about 5ā7 minutes. Remove from heat.
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