Don't know why anybody wants to keep drinking the fat bombs when the custard version is so much better. Here is the refined and perfected recipe:
Anyway, here goes:
1 liter or 1 Quart of coconut milk (canned is fine)
500 grams or 1 pound sweet butter or ghee
1 cup coconut oil or lard if preferred
3 soup/tablespoons of plain (knox or other) gelatin
11 tsps xylitol or 14 tsps erythritol
24 egg yolks
vanilla
grated, unsweetened coconut if desired - 1 cup
Put the coconut milk, butter, coconut oil, gelatin, xylitol in the pot. Mix around to start the gelatin dissolving. Put pot on a heat diffuser on the stove, low medium heat. Stir it occasionally as it warms up. Meanwhile, separate the eggs. Freeze or toss out the whites.
Make sure the eggs are beaten up, none of the yolks whole.
When the mixture in the pot starts getting hot and steaming, you want to get ready to put the egg yolks in very carefully. This is crucial. I use a meat thermometer and when it says that the temp is 70 C - 158 F - it's time.
Take the pot off the stove.
Start drizzling the egg yolks into the pot while whisking thoroughly between each addition. I usually add a bit, make sure it is mixed well, add a bit more, mix well, and so on. Have a scraper handy to scrape out the bowl into the pot.
Put pot BACK on the heat. At this point, you want to stir constantly until the mixture starts to thicken. That will happen when you come back to your temperature 70 C - 158 F. You can feel it. Once you feel a definite thickening, about one more minute of stirring. At this point, take the pot off and set it into cold water in the sink and keep stirring until the water in the sink gets a bit warm. While doing this, add the vanilla. A good bit if you like. I put in 3 or 4 tablespoons, more or less.
Next, put the pot on the counter. At this point, you can make different flavors.
For coconut: Get 1/2 cup/4 ozs/100 ml of water ready and your immersion blender. Add in your cup of grated, unsweetened coconut. Mix. Then, start blending the custard and add the cold water. Blend all around in the pot until the water and plenty of air is fully integrated. This step gives the custard a super light, silky texture. Also, if you let your custard get too hot and it curdles, doing this will restore creaminess.
For chocolate: Stir in about 3 or 4 tablespoons of plain cocoa instead of coconut. Follow directions above.
For coffee: Instead of adding cold water, just add an equivalent amount of cold, strong, coffee. Blend thoroughly.
For lemon: Instead of adding cold water, add 4 ounces of lemon juice and a dash of lemon extract. Blend thoroughly.
For strawberry: Instead of adding cold water, add half a cup of mashed strawberries and a tsp of strawberry extract.
Finally, ladle into dessert dishes or little jelly glasses or yogurt glasses and refrigerate for an hour or so.
You can also increase the gelatin to 4 tablespoons to make the custard very "sturdy" for pouring into molds. We made a triple batch the other day for a birthday, and made three flavors, and layered them in a ring mold. They set up beautifully and sliced just like a cake. It was really like an ice-cream cake more than anything else!
