Coconut milk in a can will naturally separate the cream on top and the water on the bottom.
When you open the can, remove only the thick, creamy part of the coconut milk from the can.
Be careful not to let the cream mix with the water.
Blend the coconut cream and lemon juice together.
Store your homemade coconut yogurt in the fridge and use it as needed.
It remains good in the refrigerator for up to a week without fermenting.
If you leave it longer, it will start to ferment slowly.
Notes
If you avoid fermented food, use it up within the week, even though it will be good to eat even after a week. This Homemade Coconut Yogurt works well in my Vegan Tzatziki Sauce recipe as well.