The most luscious coconut yogurt isn't made from coconut milk; rather, you make it from coconut meat. This ensures a sweet, lively flavor and a texture that is beautifully thick and creamy.
Warm the coconut water on the stove to 110 F, and then stir in the yogurt starter culture.
Poor the inoculated started culture into a blender, and then add the coconut meat. Blend until completely smoothe.
Cultureing the yogurt.
Spoon the coconut meat mixture into a quart-sized jar, seal tightly, and transfer to a yogurt maker. Culture the yogurt at 110 F, for 6 to 8 hours or until pleasantly tart with a touch of sweetness. Transfer to the fridge and eat within 1 week.