Pour the water in a wide, shallow bowl and sprinkle the gelatin or agar powder on top. Let it bloom for 5 minutes.
Heat the coconut milk in a pot on medium-high heat. Gently simmer until the temperature reaches 180 degrees fahrenheit, then turn off the heat. Add the gelatin or agar powder to the pot and stir for several minutes, or until all the powder has dissolved.
Let the pot cool to 110-115 degrees fahrenheit. This will take 30 minutes or more. Alternatively, place the pot in an ice-water bath to expedite the process.
Once the coconut milk has cooled, pour 1 cup into a small bowl. Add the maple syrup and probiotic powder and whisk until there are no clumps of probiotic powder. Pour this cup back into the pot and whisk thoroughly.
Pour the coconut milk yogurt into the jars of your yogurt machine. Turn the machine on and cook for 7-9 hours. The longer you cook, the more tangy the yogurt becomes.
Once the coconut yogurt is done, it will still be fairly liquid at this stage. Refrigerate for 2-3 hours to firm up.
Before serving, stir the contents of the yogurt jar as a slight film may form on top. Add the yogurt to a bowl and top with blood oranges, coconut flakes, cacao nibs and almond slices.