We were searching for a plant based alternative for yoghurt for a while now, and finally came by coconut milk due to fermentation with milk kefir. Coconut kefir is super tasty, applicable in various ways, and strengthens the enteric flora because of the probiotic lactic acid bacteria and yeast funghi. Furthermore, kefir helps the digestive tract to better absorb minerals and vitamins. It is important to use coconut milk with a high amount of coconut (at least 60%) for the production. The best for this purpose is Aroy-D, which you can get at most Asian supermarkets. The kefir bulbs should never be in contact with metal, because this way, they can be destroyed.
Mix the tapioca well with the coconut milk, and fill in a jelly jar. Add the kefir bulbs, close the jar, and keep at room temperature at a light-protected place. If the water sets from the coconut milk, stir once in a while. After 24-48 hours you can do the taste test. The desired fermentation is achieved when the kefir tastes slightly sour. Pour off the coconut kefir through a plastic strainer. For storage, keep the cultures in a small jar, pour coconut or cow milk over them, and keep the jar in the fridge.
Preferably, let the coconut kefir yoghurt after-ripen another day in the fridge, so the taste can improve. During this process, the coconut water sets from the rest. You can regulate the consistence of your yoghurt by skimming off the thicker part of the yoghurt and thinning it with the set coconut water as you wish. From concentrated coconut milk to creamy yoghurt like Greek yoghurt, you can alter the consistence. Well sealed and kept in the fridge, the kefir is good for at least two weeks.