One Pot Coconut Yogurt
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3 cups coconut milk or coconut cream (thickest, creamiest results come with the coconut cream but it is higher in fat and calories)
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1-2 tablespoons cornflour or cornstarch
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3 tablespoons natural yogurt with live cultures (most have these, but check the label, see note) or enough priobiotic starter to set 3 cups of liquid
Note: the bacteria that you want includes any of the following: Lactobacillus bulgaricus, Streprococcus thermophilus, Bifidobacterium lactis or Lactobacillus acidophilus
Step 1 - Preheat oven to 40C/104F and once it reaches this temperature, turn the oven off. Place the coconut milk or cream and cornflour/cornstarch into a saucepan that has a lid (you can use a couple of layers of cling wrap if yours doesn't have a lid) and fit a sugar thermometer to it. Heat it on the stovetop until it reaches 82°C/180°F and then remove it from the heat let it cool down to 46°C/115°F on the counter.
Step 2 - Stir in the natural yogurt or starter, remove the thermometer and put the lid on the pot snugly. Place the pot in the barely warm oven overnight. The next morning, you'll have coconut yogurt!
Note: unlike animal milk yogurt, you cannot reuse the yogurt made here into your next yogurt, you need to use a fresh starter again.