Thanks, Susanne! We’re so glad it worked out for you!

Hi Lauren! We’ve had that happen with some brands of coconut milk and cream before. A quick whirl in the blender (or a little elbow grease with a whisk) is usually enough to reincorporate everything! We usually whisk or blend it together once it’s finished, then sometimes again after it cools (if needed). Please let us know how it turns out for you!

Hmm…it might be worth trying a different brand of coconut milk. It’s possible that the emulsifiers (or lack thereof) in the particular brand you’re using are giving it that grainy texture. If you try it with a different brand, please let us know how it turn out for you! We’re happy to help troubleshoot further if you need it.

Hi Barbara! That 0g is for the Fiber. The amount for the sugar comes after the colon—so it reads “Sugar: 8g”

Hi Rose Anne! Sugar-free options won’t work for this because the sugar is food for the starter culture. If you use something non-caloric, there won’t be enough natural sugars in the coconut milk to support the growth of the starter culture. Depending on how long you ferment your yogurt, most if not all of the sugar is consumed by the culture leaving the end result barely sweetened at all. Here’s what we say about it in the recipe card notes: “Since coconut milk doesn’t have the same kind of sugars that cow’s milk has, the added maple syrup is to give the bacteria a jump-start meal—they eat almost all the sugars and the resulting yogurt isn’t sweetened at all.”