Measure and bloom. Stir the prepared homemade coconut milk until the cream and thinner liquid are combined, then measure four cups. Reserve a quarter cup from that measure in a small bowl. Sprinkle the gelatin over the reserved cool milk, stir, and leave for three minutes to swell. Put the remaining milk in the saucepan.

Dissolve the gelatin and honey. Add the bloomed gelatin and measured honey to the saucepan. Warm gently to about 115°F, whisking until the gelatin granules and honey are fully dissolved. Stir along the bottom and sides; the liquid should be evenly mixed rather than dotted with dry powder. Remove from the heat.

Cool and add the starter. Let the coconut mixture cool to 100°F. Smooth the three tablespoons of prepared live cashew yogurt with a little of the cooled milk, then whisk it through the whole batch. Use starter made with a culture suitable for reculturing at this temperature.

Culture in the Luvele. Pour into the matching glass container and fit its lid. Place it in the maker, add bath water outside the glass container without exceeding the marked tall line, and fit the outer cover. Select 100°F and run a 24-hour culture.

Chill and combine. Refrigerate the completed batch covered for at least six hours, until cold throughout. A creamy layer and a more watery layer may set separately. Once chilled, stir or whisk them together for a more even spoonful, then serve.