Tomek said:Laura said:ut the coconut milk, butter, coconut oil, sweetener in the pot. (I use a heat disperser on a gas stove under the pot.) When it gets hot and starts steaming and looking like it wants to get close to boiling, drizzle the egg yolks in while beating constantly with a whisk (or electric mixer). Continue heating while stirring well constantly. Don't let it boil. It will thicken some... at this point, I added a couple of teaspoons of plain gelatin. I just sprinkled it on the top and whisked it in quickly. Then, after about a minute, I put the pot into cold water in the sink and kept stirring for a few minutes. Then, added the vanilla and ladled into dessert dishes and put in the fridge.
I tried a first batch of coconut cream custard and it was a catastrophe. The taste is good but the texture is godawful, very "granular". Maybe I applied too much heat, maybe I didn't stir enough.
Making custard needs a delicate touch and close attention. If your custard was granular, it got too hot, too fast and/or you did not whisk the eggs in slowly and carefully enough.
I guess I'll get the guys here to video me making the next batch so you can see it in real time, exactly as I do it.