First off, chill your 2 cans of coconut milk in the refrigerator for a minimum of 24 hours. You want the cream to separate and rise to the top, leaving the water behind (dump or use in a smoothie).
Open the cans and carefully scrape off the hardened coconut cream into a medium-sized saucepan on the stove.
Heat the coconut cream carefully over medium-low heat, whisking constantly to get rid of the lumps. When it’s warm and uniform, whisk in the 1-2 teaspoons of gelatin and keep whisking to make sure no lumps form.
Whisk in 1 tsp of honey.
Remove from heat and let it cool.
Once cooled, whisk in 1 tsp of probiotic powder and mix thoroughly. Don’t do this if the coconut milk is hot, or the heat will kill the probiotic.
Transfer to jars. I used 2 Ball jars. It will grow a bit as it ferments. Screw on the lids, then transfer to a cold oven with only the pilot light on. This will incubate the yogurt enough to ferment but not hot enough to kill the beneficial bacteria. You basically want it to incubate at 100-110 degrees.
Leave it in there undisturbed for 24 hours.
It will also be much thinner and more watery than when you started. Shake it up and put it in the fridge to set. I have also added 1/2 tsp of vanilla extract or almond extract at this stage which makes the final product extra delicious.
Let it thicken for about 2 hours. It will be pretty thick and dense, which is what I prefer. Stir. You can whip it with a hand blender and it will turn really smooth and creamy.