Step 1

In a medium saucepan, combine the juice and sugar. Heat over medium heat until simmering. Turn heat to low.

Step 2

Meanwhile, whisk the egg and egg yolks in a medium sized bowl until smooth. Slowly pour half of the citrus mixture into the yolks while vigorously whisking.

Step 3

Return the amount in the bowl to the saucepan.

Step 4

Continue to cook over low heat while whisking until mixture thickens and coats the back of a spoon. About 5-10 minutes.

Step 5

When done, the mixture should read 170 degrees F with a candy thermometer.

Step 6

Remove from heat and stir in the coconut oil and butter 1 tablespoon at a time, then the vanilla extract and heavy cream or coconut milk.

Step 7

Cool to room temperature, then store refrigerated in an airtight container for about a week.