Mix the creamed coconut block with hot water, or with cooler water and then heat everything in a small saucepan. The creamed coconut block must be fully blended with the water to produce a smooth, uniform milk.

Heat the milk in a small saucepan.

Let the base cool to no more than 45 degrees Celsius, preferably a little cooler as a precaution.

Add the probiotic powder. If using capsules, open them first! Do not use the capsules themselves (the shells).

Mix the milk and probiotics thoroughly. Pour into a jar that can be tightly sealed, preferably a glass one.

Alternatively, pour into the yogurt maker/divide among the yogurt maker's jars, then follow the instructions for your model.

If using a jar with a rubber seal, leave it in a warm place for 24 hours. In summer, place it behind a sunny window. In winter, place it near the boiler or on a heated floor. Shake gently from time to time.

Open the jar carefully: it is under pressure! To do this, for example, place your hand on the lid and first let a little air escape while pressing down against it. Point the opening away from you.

Stir briefly and leave in the refrigerator for a few hours. The yogurt is then ready to eat.

To make the yogurt thinner or thicker, wait until it has cooled, as it will firm up a little more as it cools.

Use a clean spoon to scoop out the yogurt. The yogurt will keep in the refrigerator for just under a week.