Place the contents of the can of coconut milk on a 500 ml mason jar (or something similar in size), whisk to make the coconut milk smooth and uniform.
Open the probiotic capsules by pinching on both ends and tugging gently, and empty contents into the coconut milk in the mason jar, stir, USING A WOODEN OR PLASTIC SPOON, metal will react negatively with the probiotic.
Cover with a paper towel or cheese cloth, place an elastic band around the mouth of the jar and leave on the counter at room temp (warm if possible, I will put it in my oven with the light on, see photo. Just make sure you put a note to yourself not to turn the oven on by accident!) for 24-48 hours. The coconut milk will start to ferment making yogurt, it will thicken. It will also separate, that’s ok! Just stir it together before refrigerating it.
When yogurt is thick and creamy, add the honey or coconut sugar and seeds from the vanilla bean, stir. Replace the paper towel with a lid and refrigerate.