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Flip the salmon every day for 5 days so that it cures evenly. After 5 days, remove all the marinade and pat dry. Slice the salmon as thinly as possible just before serving.
In a medium bowl, combine the yogurt and coconut cream powder, and stir to combine. Line a colander or sieve with cheesecloth or a clean towel, and pour the mixture in. Place the sieve or colander over a bowl to catch any of the moisture that drains out and place in the refrigerator for 12 hours. Remove the labne (strained yogurt) from the towel, place in an airtight container, and refrigerate until needed.
Prep Time: 5 minutes
Inactive Prep Time: 12 hours
Ease of preparation: easy