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Coconut Cream Pudding

from "Lauri's Low Carb Cookbook"

1/2 cup shredded coconut meat, unsweetened
4 oz cream cheese
1 egg beaten
1 cup heavy cream
3 packets Sweet 'n Low sweetener (I'd use Splenda)
1/2 tsp coconut extract
1/2 tsp vanilla extract
1/2 tsp almond extract

Mix 1/4 cup of cream with sweetener, extracts and coconut. 
Heat in microwave for 1 minute.  Let stand for 15 or 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 thickened.
Pour into 4 small ramekins and refrigerate for at least 1 hour.  
Toast coconut and sprinkle on top.

Analysis per Serving
Carbs 4.9g
Calories 363.6
Fat 36.5 g
Protein 5.3g

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