This vegan coconut yogurt requires no fancy equipment or complicated ingredients, and yields a tart, thick and creamy (think Greek yogurt-style) coconut yogurt without any of the sugar and filler ingredients found in store-bought varieties. 6 ingredients 2-day prep 10-minute assembly Ingredients – 1 can full-fat coconut milk (We used Sprouts Organic Coconut Milk) – 10 probiotic capsules, emptied (We used Jarro-Dophilus 10 Billion CFU, or colony-forming units.) – 1/2 cup berries, sliced – 1/4 cup almonds, sliced – 1/4 cup pumpkin seeds – 1/4 cup shredded coconut Directions – Empty 1 can of full-fat coconut milk into a bowl and stir until smooth. – Add the powder from 10 probiotic capsules. (If you are using a higher CFU probiotic, less capsules are needed.) – Stir ingredients together using plastic whisk or wooden spoon (avoid metal utensils for this step). – Pour into a sterilized mason jar, and cover with a thin cheese cloth or paper towel. – Let sit for 48 hours. Note: If you are in a colder climate, or your house temp dips below 75 degrees, you can set your jar in the oven with the oven light on (do not turn on the oven). – After 48 hours, put the lid on the yogurt and refrigerate overnight to thicken. – Add berries, almonds, pumpkin seeds, shredded coconut and any sweetener like honey or maple syrup. – Take it to go and enjoy.