Place full fat coconut milk and sweetener in saucepan over medium heat. Whisk to combine.

Bring to a gentle boil, sprinkle salt and gluccie into mix and whisk briskly to combine. Let “cook” about 2-3 minutes.

Pour hot contents into heat proof blender, start on soup mode, then add in egg yolks, plus all extracts with blender running. Run for 1 minute. **

Pour contents back into saucepan over medium heat, add in balance if “milk”, whisk and cook for 2 minutes.

Alternately, you can place your yolks in mug, then temper by adding 1 tsp of hot mixture and mixing briskly after each addition. Repeat this action 5 times, then add tempered eggs to your saucepan, whisking briskly to keep eggs from scrambling.