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Cow's milk is the milk most commonly used to make yogurt. However, not everyone can consume cow’s milk. For those who are allergic or lactose intolerant, they will face various health effects. The cost of using cow's milk to make yogurt is also getting more expensive. Cow’s milk sensitive characteristic exposes it to the risk of cross-contamination which leads to various diseases. To solve this problem, an initiative to produce yogurt from palm coconut milk has been carried out. This amazing discovery has the cooperation of Felcra Processing & Engineering Sdn Bhd in palm milk technology and supply. This palm milk is then fermented using Lactobacillus bulgaricus and Lactobacillus heterohiochii bacteria at a temperature of 30–45 °C (86–113 °F) for 4 to 12 hours to form a chewy, elastic and soft texture. Interestingly, these bacteria are cultivated by incubating Passiflora eduils passion fruit and red sugar for 72 hours. Through laboratory tests conducted by Melaka Biotech Institute Holdings, this new yogurt nutrition contains 290Kcal energy, 1.3g protein, 29g fat, 7.8g carbohydrates, and 0.3g ash. The low protein content makes this product suitable for those who are allergic to protein and lactose. The texture of this yogurt is also creamier and has the properties of stringy and sticky cheese. Based on a comparison of storage tests at room temperature without preservatives, this yogurt does not spoil for 2 days compared to cow's milk yogurt which is 1 day. The shelf life of this yogurt at cold temperatures also reaches 13 days even without preservatives. The user acceptance study showed impressive data with 80 respondents representing 4 age ranges, namely children (6-12 years old), teenagers (13-19 years old), adults (20-50 years old), and the elderly (51 -70 years). 78% of respondents chose very like, 15% liked, 5% were not sure, 2% didn't like and 0% didn't like very much. This product received recognition from World Invention Intellectual Properties Association.