Usually if you don’t shake a can of coconut milk the fat will collect at the bottom and the liquid can be poured off the top. Then the fat can be scooped out.
If using cream of coconut, use 4 tsp instead of 5 tsp and skip adding the agave because it will already have a strong natural sweetness.
Alternatively, if you don’t want to use canned coconut milk, you can take 4 tsp unsweetened coconut flakes and 2 tsp filtered water and microwave for about 30 seconds. Then let cool.
Combine the egg yolks and coconut milk fat in a mini-prep. Pulse a few times.
Heat the ghee in a Pyrex measuring cup in the microwave for about 2 minutes so that it is hot (9 tablespoons is just a little bit more than 1/2-cup). Slowly drizzle the hot melted ghee into the egg mixture while pulsing in the mini-prep – they usually have a small hole on the top for this purpose.
Add the lemon juice and white wine vinegar. Pulse.
Add a splash of agave, salt and cayenne pepper. Pulse. Taste test to your preference.
To make the Béarnaise sauce, pull out what you want to use as a hollandaise (usually about half to two-thirds of the recipe for hollandaise). Drain 1 teaspoon of capers then add that to the remaining sauce in the mini-prep. You could add a pinch of tarragon or dill as well.
Pulse until the capers are broken down, about a minute.
Store in a sealed container in the fridge or freeze. Heat in the microwave for 15 seconds, stir and then microwave for 10 seconds more if needed.