Ingredients

Crust

1/4 cup Butter melted
1/2 cup Almond flour 
2 Eggs
1/4 Cup Erythritol 
1/4 tsp salt
1/2 cup Coconut flour sifted
1/3 cup shredded unsweetened coconut

Filling

13 oz Canned coconut milk
3 Egg yolks
1/2 cup Erythritol
1 tsp Xantham gum
1 tsp Vanilla extract
1/2 cup Shredded unsweetened coconut, toasted
1 tsp Unflavored gelatin
2 tbsp Water
2 cups Heavy whipping cream
1 teaspoon Vanilla extract
3 tablespoons Erythritol
12 ounces cream cheese softened

• Heat coconut milk until hot, but not boiling. Meanwhile, beat egg yolks in a small bowl with a fork until well blended
• When coconut milk is hot, slowly add about 4 tablespoons to egg yolks, stirring quickly with a fork after each small addition
• Pour yolk mixture slowly into hot coconut milk
• Reduce heat to low, then gently sprinkle and whisk in erythritol and xanthan gum
• Cook for about 3 minutes or until thickened, then remove from heat
• Stir in vanilla extract
• Spoon into medium bowl and cover with plastic wrap directly on so skin won't form. Place filling in refrigerator to chill at least 4 hours
• Spread coconut on a baking sheet and toast in 375°F oven just until golden 
• Remove and allow to cool on rack
• Pour one tablespoon water in a small bowl and sprinkle gelatin on top. Once gelatin has softened, stir in 1 tablespoon hot water until all gelatin has dissolved
• With an electric mixer, whip the heavy cream with the 1 teaspoon vanilla and 3 tablespoons erythritol until soft peaks form. Slowly pour in dissolved gelatin mixture and beat cream until stiff
• In large bowl, beat cream cheese until light and fluffy. Slowly beat in the chilled coconut pudding, adding a small amount at a time until smooth
• Fold in about half the whipped cream into the cream cheese pudding mixture until smooth
• Spread coconut pudding cream mixture into the cooled crust. Top with the remaining whipped cream and sprinkle the toasted coconut on top
• Chill for at least 4 hours