Homemade Vegan Coconut Yogurt Recipe

Whisk coconut milk in a large heavy saucepan until smooth. Sprinkle agar-agar flakes on top. Let sit undisturbed until flakes are rehydrated about 5 minutes.

Heat the milk gently over medium-low heat stirring constantly until a thermometer inserted into the center reads 180 degrees F (82 degrees C). Reduce heat to low and cook stirring occasionally until agar-agar is fully dissolved about 5 minutes.

Remove the saucepan from the stovetop. Let milk cool stirring occasionally until it reaches 115 degrees F (46 degrees C). Speed up the cooling process by placing the saucepan in an ice water bath; stir continually until it reaches the correct temperature.

Open the probiotic capsules and sprinkle the powder over the milk. Discard capsules. Stir in sugar until dissolved.

Transfer the yogurt mixture to sterilized glass jars and cover with lids or leave in the saucepan and cover. Let sit in a warm place about 110 degrees F (43 degrees C) until thickened to desired consistency 12 to 24 hours.

Chill yogurt in the refrigerator until set 4 to 6 hours.