INGREDIENTS
Four 13.5-oz cans of additive-free coconut milk* (it's okay if it includes guar gum)
1 Tbsp. Great Lakes Gelatin 1 packet Vegan Yogurt Starter Culture
Heat coconut milk to 110°F. Remove one cup of coconut milk. Sprinkle gelatin into this cup slowly while mixing well with a whisk. Add this mixture back to the rest of the coconut milk and mix well. Stir in culture.
Keep it warm at 110° in a yogurt maker or try one of our Fermentation Incubation Hacks that will maintain the temperature for 6-8 hours. Shake or stir and refrigerate. Yogurt will not thicken until after refrigeration time. Thickening may take up to 24 hours.
*For an even thicker yogurt, use just the coconut cream that rises to the top of the cans.
![A jar of homemade coconut yogurt with chia seeds and raspberries](https://static.wixstatic.com/media/a26644_3413fea2eac047119bc2ca3af61c35b7~mv2.jpg/v1/fill/w_147,h_121,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/a26644_3413fea2eac047119bc2ca3af61c35b7~mv2.jpg)