Bring 1 cup of coconut cream to a simmer in a medium saucepan over medium heat.

Whisk 2 egg yolks with ⅓ cup Swerve Confectioners and 1/8 tsp salt until smooth. Slowly temper yolks with half of the hot coconut cream.

Whisk the tempered yolk mixture back into the hot cream. Cook for 4-5 minutes, whisking continuously, until thickened. Remove from heat, whisk in 1 1/2 tsp coconut extract, and stir in 1/2 cup shredded coconut. Cool completely.

Beat 4 oz softened cream cheese until smooth. Beat in the remaining ⅓ cup Swerve Confectioners, then 2 tbsp heavy cream and 1/2 tsp vanilla extract until combined.

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