Using an electric mixer beat the yolks with Ceylon cinnamon and ground vanilla until you get a nice emulsion. Add melted coconut oil and keep mixing.
In a small glass, mix 50 ml (1/4) cup of mineral water with grass-fed beef gelatine and add it to the egg yolks mixture. Keep beating.
In a deep saucepan, bring the rest of mineral water to a boil. Remove from heat. Pour in the egg yolks mixture and stir energetically. Return on the stove but at a very low temperature and cook for 4 minutes. Constantly steer.
Pour the puddings in 4 dessert glasses and let it cool down.
This step you can prepare in advance or prepare it while the pudding is cooling. Blend 80g of raspberries into a puree. Place this pure on top the pudding and decorate with pecan halves.