Dissolve gelatin with 1/4 cup of milk and set aside.
Heat the remaining coconut milk over low heat until hot (not boiling) to make it smooth.
Remove from heat and whisk in the gelatin mixture and sweetener.Let it cool until it’s about 90 degrees.
Whisk in the starter culture and/or probiotic capsule into the coconut milk.
Pour into a clean 2 quart size glass jar.Cover with a lid and keep the coconut milk at 100-115 degrees for 18-24 hours. You can use a dehydrator, oven, or a yogurt maker. If you use your oven, you can use the bread proof setting (if you have it) or just keep the light on and wrap with a towel.
When the coconut milk yogurt is finished culturing it will taste/smell a bit sour and will be slightly thicker and may be separated (this is ok just shake it up, it will thicken more once refrigerated).
