One of my readers of the blog, Amy, has kindly shared and granted me her permission to use her coconut yogurt recipe. Thanks to her, my personal coconut yogurt trails needn't continue!
Here is what she had to say:
"I make the coconut milk yogurt by blending approximately 3 cups of shredded coconut with about 6 cups of boiling water. I've heard that some people use a 1-1 ratio on the coconut milk and water for a creamier consistency but 2-1 works OK for me. Then, I strain the coconut and repeat this process one more time. I end up with about 8 cups of coconut milk this way, which fills my yogurt maker. I then heat the coconut milk to about 170 degrees F and cool to room temperature. While it's cooling, I mix in about 3 tbsp. of honey (so the bacteria will have something to eat) and maybe a packet and a half of gelatin, which will thicken the yogurt a bit. I let it cool to room temperature (I often use the fridge to speed this up), mix with just under 1/4 tsp. of yogurt starter (I use GI Pro Start from www.giprohealth.com) and place in my yogurt maker for up to 24 hours but usually at least 12 hours. After I put the yogurt in the fridge, I stir it up every few hours while it's cooling. If I don't do this, the fat will rise to the top and solidify, since there's no guar gum in it. Tropical Traditions.com has excellent shredded coconut, coconut cream concentrate, and coconut oil. I'm just a happy customer."
Please note the use of honey; as per The Paleo Diet, eating honey on occasion was probably what hunter-gathers did, on the rare event when they encountered a bee-hive.
As a disclaimer, I'm not suggesting everyone go out and pour honey on top of everything- keep it balanced and it you consume a minuscule amount of honey now and then, I wouldn't worry about it. Keep in mind that she is suggesting 3 tablespoons per 8 CUPS- so take it with a grain of salt (figuratively!).