I want to make a yogurt similar to a brand I like (Siggi's Plant-Based). It's very thick and holds its structure extremely well. The ingredients are:
Cultured Coconut Milk (Water, Coconut Cream), Pea Protein, Coconut Oil, Macadamia Nut Butter, Cane Sugar, Tapioca Flour, Fruit Pectin, Natural Flavor
Given the ingredients, I believe pea protein and tapioca flour are the thickeners in their yogurt.
Regarding tapioca flour, many online recipes say to mix in tapioca flour before fermentation. Tapioca flour must be heated to 145F (62C) to thicken, and yogurt cultures will die at 120F. So I wonder if tapioca flour is being used effectively here.
Looking closely, Siggi's uses "cultured coconut milk". I'm not sure how the tapioca flour would be activated in this case. Could the tapioca flour be included in a separate non-cultured mixture, heated to activate, and post-fermentation, mixed in with the yogurt?
Regarding the pea protein, The Science of Great Yogurt says "Protein is Key to Thickening. The more protein in milk, the thicker the yogurt." This tells me that pea protein should be included in the fermentation process.