Preheat the oven to 350°F (175°C). Lightly grease six 4-ounce ramekins and place them in a large baking dish.

In a medium saucepan over gentle heat, whisk together the granulated Swerve, allulose, and water until the sweeteners dissolve and caramelizes to a golden color, about 3 to 5 minutes. Distribute the caramel among the prepared ramekins.

In the same saucepan, combine the coconut cream, heavy cream, and shredded coconut. Heat until gently simmering, then remove from heat and cool slightly.

In a separate large bowl, whisk together the eggs, powdered Swerve, vanilla extract, and coconut extract until smooth.

Gradually mix in the warm coconut cream blend, being careful to avoid frothing.

Pour the filling into the ramekins and then pour boiling water around the ramekins in the baking dish, reaching halfway up the sides.

Bake in the preheated oven for 40 to 50 minutes, or until the flan is nearly set with a slight jiggle.

Remove from the oven and let cool completely.

To serve, run a knife around the edges of the flan, cover with a small dish, and flip to release onto the plate.

Serve chilled, optionally garnished with toasted coconut or whipped cream.