In a medium saucepan over medium heat, heat the coconut milk to 180°F/82°C and maintain for one minute (primarily to kill off any unwanted bacteria). Stir in sugar and potato starch or inulin. Remove from heat.
Allow to cool for 5 minutes, then stir in guar gum. Don’t worry if it clumps.
Use an immersion or standard blender to blend the coconut milk until it reaches the texture of heavy cream. This only takes a minute or two.
Allow the coconut milk to cool to room temperature. You must let it cool, or you will kill the bacteria you’re introducing. I do this in the jar I’m going to ferment in.
Crush the BioGaia Gastrus tablets in a pill crusher. If you don’t have one, fold a towel over them and crush them using a meat tenderizer or hammer.
Stir into the cooled coconut milk (do not blend further), the crushed BioGaia Gastrus tablets, and the contents of the L. gasseri and B. coagulans capsules. Intermittently stir (or whisk) and wait for the crushed BioGaia Gastrus pieces to dissolve as needed.
Ferment at 106 °F/41 °C in a yogurt-making or similar device for 48 hours.
Once done, allow to cool in the refrigerator before serving.
To make further batches, follow the same coconut milk base procedure. Then add 2 tablespoons of yogurt from a prior batch to the cooled coconut milk base. Stir to combine and ferment at 106°F/41°C for 48 hours.