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