1. Flip the cans of coconut milk over from how they were stored- usually the coconut water and coconut cream will separate with the cream on top. Open the cans and pour off the coconut water. Reserve the coconut water for a smoothie or other recipe.
2. Combine the coconut cream and probiotic powder in a clean pint-size mason jar.
3. Place in the oven, with the oven off, but the oven light on for 24-36 hours. The probiotics will ferment the coconut cream and turn it into yogurt in the slightly warmed oven. Again, the oven should remain off but the oven light should be on.
4. After 24-36 hours, remove from oven and let sit 10 minutes at room temperature to cool off.
5. Taste for tanginess; tanginess indicates that it fermented properly. It will be a little thin and runny because it is warm but will set and thicken as it cools.
6. Refrigerate after it comes to room temperature (about an hour after you remove from the oven)

      ♥ Will keep 1-2 weeks in the refrigerator.