Open the young coconuts. Follow instructions at this link: http://bit.ly/1fpwewv or do a google search. Pour coconut water into a separate bowl and set aside.

If you are using a mason jar, sterilize it by washing with warm soapy water, drying and then letting it heat up in the oven for 15 minutes at 350F. After 15 minutes turn the oven off and remove the jar to cool on the counter.

Scoop yogurt meat out with a spoon. Scrape off any bits of brown shell.

Place the thawed or fresh coconut meat in the blender and blend on high until it becomes smooth and creamy. You may need to add a little liquid (coconut water or coconut milk) to get the consistency you desire.

Break open the probiotic capsules and add to the blender, blend on low for 10 seconds.

If you are using a yogurt maker: pour the mixture into the vessel and cover it with the lid. Allow the yogurt to ferment for 24 hours, then transfer to a jar with a lid and refrigerate.

If you are using a mason jar: pour the mixture into the sterilized, cooled mason jar and cover with a tea towel. Apply an elastic band around the mouth of the jar to keep the towel secure. The yogurt ferments in a warm environment, so placing it in the oven with the oven light turned on will generate enough warmth to assist in the lactic-acid fermentation process. Allow the yogurt to ferment for 24 hours, then apply the lid to the mason jar and refrigerate.

Note:

Add 2 probiotic capsules.