Wash the jar well with water and soap and set it aside; There is no need to sterilize the jar.
Shake the coconut milk container well, open it, and pour it into a blender.
Add lecithin to the blender, close, and run it for about ten seconds until it is combined with the coconut milk. You will get a fluffy mixture that has slightly increased its volume (that's why you need a jar larger than 500 ml).
Pour the milk into a jar; Carefully open the probiotic capsule and sprinkle its contents evenly over the coconut milk. Mix gently with a wooden or silicone spoon until most probiotics are absorbed in the milk.
Cover the jar with a paper towel and fasten it with a rubber band.
On warm days, place the jar at room temperature for 12-24 hours until you get the desired tangy flavor.
On cold days, put the jar in an oven heated to a temperature of 30 degrees Celsius (86 F). Place the jar on the oven rack at the lowest level for 12-24 hours until you get the desired tanginess.
Remove the paper towel, cover the jar with its original lid, and put it in the refrigerator; check the next day, and if a bit of liquid has accumulated at the bottom of the jar, mix it with a whisk. Repeat for about two days until you get a thick and homogeneous yogurt.
After 1 - 3 days in the refrigerator, you will get a velvety and thick yogurt; Keep in mind that coconut milk yogurt thickens and hardens in the fridge over time - and turns into an excellent Creme Fraiche. However, removing the jar from the refrigerator half an hour to an hour before serving and mixing it with a whisk will restore the soft creamy texture.
