Dissolve the gelatin with 1/4 cup of the coconut milk and set aside. Heat the remaining coconut milk over low heat until it’s hot but not boiling.
Remove the heated coconut milk from the stove. Add in the gelatin mixture and maple syrup and combine.
Let the mixture cool until it’s about 100 degrees. Add the yogurt starter and mix well.
Pour the coconut milk into a clean 1-quart mason jar.
Cover with a lid and keep the coconut milk at 100-115 degrees for 18-24 hours. You can use a yogurt maker or turn your oven on to its lowest setting and prop the door open to bring the temperature down (most ovens' lowest temperature is 150–175°).
Store the yogurt in the refrigerator.