Scoop out the hard part of the coconut milk cans (the cream) and transfer to a medium sauce pan. Add about 1/4 cup of the coconut water from one of the cans of coconut milk Add the cacao powder, coconut sugar, and salt.
Heat over medium heat, whisking regularly until the sugar and cacao powder is fully dissolved. Remove from heat before it comes to a boil. Stir in the vanilla extract and transfer to a medium glass bowl. Cover with plastic wrap and let it cool for about 2 hours at room temperature.
Once the coconut milk is not hot anymore, stir in the 2 tablespoons of vegan yogurt. If a skin formed on top of the coconut milk, remove it with a spoon.
Cover the bowl with plastic wrap and place in a yogurt maker (or Instant Pot on yogurt mode) for 10 hours. If you don't have a yogurt maker, place the bowl in an oven with the light on overnight. Taste the next day and let it incubate a few more hours if it's not sour enough.
Refrigerate for at least 8 hours (overnight is better) before enjoying! The yogurt will thicken once cold. Serve as is or topped with granola, berries, or fresh fruits!
Chocolate coconut yogurt will keep for up to 7 days in the refrigerator.
*You can adjust the consistency of your yogurt to your liking: Use only the coconut cream for a thicker texture, or add up to 1/2 cup of the coconut water for a creamier yogurt.
DID YOU MAKE THIS RECIPE? Tag @fullofplants on Instagram and hashtag it #fullofplants