Coconut Cream Pudding

Ingredients:
1/2 cup shredded coconut meat, unsweetened
4 ounces cream cheese
1 egg, beaten
1 cup heavy cream
Three packets of artificial sweetener
1/2 teaspoon coconut extract
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

Directions:
Mix 1/4-cup of cream with sweetener, extracts and coconut. Heat in microwave for 1 minute. Let stand for 15 -20 minutes.

Beat egg with 1/4-cup of cream.

Pour remainder of cream in sauce pan, add cream cheese and cook on medium heat, stir constantly, until cream cheese melts.

Add coconut and heat through. Add beaten egg, stir constantly, until thicken.

Pour into four small ramekins and refrigerate for at least one hour. Serve.

Note:
You can toast some coconut to sprinkle on top if desired.

This recipe makes four servings.

Nutrition Facts per Serving:
Calories 418
Total Fat 42g
Cholesterol 171mg
Protein 2g
Total Carbohydrate 6g
Dietary Fiber 2g
Sodium 128mg