I used this site:
http://www.smallfootprintfamily.com/2009/04/25/homemade-coconut-milk-yogurt/ as my main source of info, but have adapted. I'm lucky to have access to freshly-made coconut milk from the market, but you can use any sort.
I admit to *gasp* using the microwave sometimes to heat my milk and it doesn't seem to do any harm. I also don't have a candy thermometer but think I can judge pretty well what the temps should be. If I could get one, however, I would. I also don't have a heat pad etc for the fermenting - I made a basic little heat box out of a cardboard box lined with newspaper, into which I put my glass jar of yoghurt and two other jars filled with hot water. That's fine for here as it's pretty warm anyway. (The oven light trick looks like a good one and is probably what I would do if I had an oven with a light.)
F can handle a bit of dairy so I use a tablespoon of commercial dairy yoghurt as my starter. You could buy a non-dairy starter though - from what I've read they are meant to work a bit better with coconut milk. I thicken with coconut meat and a little gelatin.
It lasts well in the fridge so I only make it once a week - takes about 20 mins
