Place the coconut and 2 cups of hot water in a blender and let it sit for 30 minutes to rehydrate the coconut. Then add 2 cups of cold water and blend for 2 minutes. You may want to hold the lid of the blender with a kitchen towel to prevent spills. Let the mixture cool until you can handle touching the liquid for the next step. Place the nut bag or cheesecloth over a large mixing bowl or pitcher. Pour the coconut milk into the nut bag or cheesecloth. Gather up the edges and squeeze out as much liquid as you can.
Add the guar gum and Prebio Plus to the coconut milk, and blend with an immersion blender or place in the blender for about 30 seconds to a minute, until the texture is uniform and resembles heavy cream. (We do this to dissolve the powder, and for even distribution of the naturally-occurring coconut oil.)
Let it cool to 100°F. Stir in the LR Superfood Starter. Mix well for even distribution. Do not blend.
Place in jars, or jar, and cover lightly with plastic wrap or loose-fitting lids. Ferment at 100°F for 36 hours, away from the airflow of air vents/heaters/air conditioning, etc. Do not stir while fermenting.Don't remove the lids to avoid getting a discoloring of yellow or pink on the top of the yogurt. This is a harmless yeast that can happen during fermentation but could affect the taste, so scrape it off the top of the yogurt before consuming it. When done, remove jars from the appliance, keep the lids loosely on the jars, and refrigerate. If you tighten your lids while the yogurt is still warm, it may build up pressure and cause your glass jars to break. Once the yogurt has chilled in the fridge, then you can tighten the lids.
This will keep in the fridge for up to 4 weeks. Separation is normal with coconut milk so just stir it back together before consuming it if you'd like.