Place contents of canned coconut milk into a glass jar.
Open the probiotic capsules, pour the powder into the jar and combine thoroughly with coconut milk.
Cover jar with a cheesecloth or coffee filter and secure with a rubber band.
Allow yogurt to stand on the counter where the temperature is about 72F degrees. You'll get a slightly different result or timing if your kitchen temperature is cooler or warmer than 68-77F degrees.
Check your yogurt at 24 and 48 hours, and if it's firmed up, it's ready to go into the refrigerator to set further and cool down.
Add chilled coconut yogurt to your NutriBullet Cup along with ½ teaspoon of spirulina and 1 tablespoon chia seeds. Blend well, until ingredients are smooth. Voila, a blue-green yogurt!
Place yogurt in bowl and you're ready for garnishing with coconut, hemp seed, frozen blueberries and strawberry.