*Look for vegan versions if that is a dietary preference for you
Stir together the almond milk and cornstarch, set aside.
Heat 1.5 cups of coconut milk in a small saucepan over medium heat. Once the milk is steaming but not yet boiling whisk in the almond milk/cornstarch mixture. Remove pan from heat and whisk in the remaining coconut milk. Let the milk cool to 110 degrees Fahrenheit and then stir in the yogurt culture.