Combine coconut cream, sweetener, coconut extract, and vanilla extract in medium saucepan. Bring to a simmer over medium-low heat, stirring frequently.

Place egg yolks in a small bowl and whisk together.  Temper eggs by slowly adding a some of the heated coconut cream mixture to egg yolks with a ladle.  Slowly whisk until eggs reach desired temperature. Remove coconut cream mixture from heat.

Once the eggs have been warmed, slowly stream the tempered eggs into the heated coconut cream mixture while whisking to combine.

Strain the mixture into a CREAMi container to remove any scrambled eggs. Let cool in fridge uncovered for about 15 minutes. Remove from refrigerator and cover. Freeze on level surface for about 24 hours

Place the pint container into the outer container of the Ninja CREAMi and lock on lid. Twist and lock into place and then process on "LITE ICE CREAM”. Remove container from machine and add a hole in middle. Add shredded coconut into the hole then do a mix-in cycle.