Step 1

In a medium saucepan over medium heat, bring the coconut cream to a simmer.

Step 2

In a medium bowl, whisk the egg yolks with ⅓ cup of the Swerve Confectioners and the salt, whisking until smooth. Slowly whisk in about half of the hot coconut cream to temper the yolks.

Step 3

Slowly whisk the egg yolk mixture back into the hot cream. Continue to cook another 4 to 5 minutes, whisking continuously, until the mixture thickens. Remove from heat and whisk in the coconut extract, then stir in the shredded coconut. Let cool completely.

Step 4

In a large bowl, beat the cream cheese until smooth, then beat in the remaining ⅓ cup of Swerve Confectioners. Beat in the heavy cream and vanilla until well combined.

Step 5

Gently fold the pudding mixture into the cream cheese until no streaks remain. Chill the mixture 1 hour to help firm up, then sprinkle with toasted coconut.