To begin making the Vegan Coconut Yogurt recipe, In a saucepan add coconut milk, coconut sugar and sprinkle agar-agar and bring this to a gentle boil.

Now let this cool down until it is warm around 100 F. Stir in the dairy-free yogurt starter with a whisk into the coconut milk mixture and pour them into sterilized glass jar.

Cover the jar with a breathable cloth and secure it with a string or a rubber band and leave it in a warm place for 12 to 24 hours depending on the outside temperature.

Taste after 7 to 8 hours and continue to let it ferment longer if it has not fermented or gone sour enough for a couple of more hours.

Stir this with a spoon to ensure it thickens in the refrigerator evenly. Refrigerate for 4 hours and enjoy!!

If using arrowroot in place of agar-agar, whisk in the arrowroot powder into half a cup of the coconut milk from the saucepan and return it with the remaining milk into the saucepan and follow the rest of the steps as mentioned above.

Serve Vegan Coconut Yogurt along with Quinoa Vangi Bath for a perfect weekday lunch or dinner.