Heat the coconut milk in a saucepan to 180F. This will be hot, but not boiling.

Sprinkle the gelatin over the milk and whisk in.

Let the milk cool to 110F. This is important--- the temperature has to be warm enough to allow the cultures to grow, but if it is too hot they will be killed off.

Whisk in the container of coconut milk yogurt.

Pour your milk into a yogurt maker and let incubate for 10-12 hours. I leave mine overnight.

Refrigerate the yogurt until ready to use. If you want thicker yogurt, lay two layers of cheese cloth over a colander, and set that over a large bowl. Pour the yogurt into the cheesecloth and let drain for an hour or so.