Once it has slightly thickened, transfer to a large bowl and let cool about 15-20 minutes, until just warm to touch (the temperature should not be higher than 110°F).

Sprinkle the vegan yogurt starter (or stir in the non-dairy yogurt) over the coconut cream and whisk well using a wooden spoon. Pour into clean jars.

Add 1 cup of water to the bottom of your Instant Pot liner. Place the rack inside the liner and place your jars on the rack. Cover with the lid, press the "Yogurt" button and adjust the time to 8 hours.

Remove the jars from the Instant Pot, cover with a lid or plastic film, and refrigerate for at least 8 hours. The yogurts will thicken once completely cool.

Add the coconut cream, one full can of coconut milk, and tapioca starch to a medium-size saucepan. Heat on medium heat, whisking regularly until it starts to thicken.

Once it has slightly thickened, transfer to a large bowl and let cool about 15-20 minutes, until just warm to touch (the temperature should not be higher than 110°F).

Stir in the yogurt starter (or non-dairy yogurt), and stir well using a wooden spoon. Transfer the coconut milk to a large glass jar and cover with a cheesecloth. Secure with a rubber band and place the jar in a dark place, at room temperature.

Let ferment for 36-48 hours, or until the yogurt has thickened and has a subtle sour flavor. Refrigerate at least 8 hours before eating.

Combine the coconut cream, coconut sugar, maple syrup, and salt in a saucepan.

Bring to a boil over medium heat. Then, lower the heat and let simmer uncovered for about 20 minutes.

Remove from heat and stir in the vanilla extract. Transfer to a bowl and let cool completely before storing in the refrigerator.

To make the salted caramel yogurts: Fill about 1/4 (1/3 if you have a sweet tooth) of small jars with the salted caramel and top with coconut yogurt. Stir before enjoying!