anybody perfected making coconut yogurt

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I love the stuff, but its soo expensive. I've tried a few times with probiotics and thermenting without much luck. Anyone perfected it? I just get a layer of fat and water, not thick and creamy

I wouldn't say i've perfected it but it didn't separate.

i put 2 cans of waitress coconut milk in the slow cooker on low for 2.5 hours, then turned it off. 3 hours later i added some live coconut yoghurt, some maple syrup, stirred it in, then sprinkled 2 teaspoons of agar flakes on (don't stir). wrap the cooker in a towel and leave for 8+ hours.

it was quite runny but was definitely yoghurt and didn't taste overwhelmingly coconutty, which is handy as my DD doesn't actually like coconut!

i'm still working on it...

I love coconut yog! Let me know if you perfect it.

Angstybaby- can I ask, when you say live coconut yoghurt do you mean the normal coconut yoghurt you can buy at waitrose? Or any specific one?

Can't you just add creamed coconut to homemade yoghurt? I just put some coconut cream left over from a curry in with my oats/nut mix with normal yoghurt today and it tasted coconutty but not too much.

Can't you just add creamed coconut to homemade yoghurt? I just put some coconut cream left over from a curry in with my oats/nut mix with normal yoghurt today and it tasted coconutty but not too much.

I think the idea is it is dairy free, which normal yog isn't.

You can't really culture from bought coconut yogurt, as the culture doesn't live long enough. If you can use a live milk yogurt culture then great.
If you need a non-milk starter, then buy the cultures from Amazon and store in the freezer until needed.
When I make a batch, I use the oven light to maintain heat - it takes much longer than milk to culture. For thicker yogurt, use agar agar or place the unopened cans of coconut milk in the fridge for a few hours then open the tin from the other end - you'll be able to remove the water as the coconut cream will have solidified at the top of the tin.
Adding a tiny bit of coconut sugar helps to feed the culture too.

Coconut yogurt also firms up a lot after being well chilled.
This is the culture I use LaVita yogurt culture.