In a large, microwave-safe bowl, combine 1/4 cup of the heavy cream, shredded coconut, and erythritol. Mix together and then microwave the mix for one minute to heat. Set aside.
In a separate bowl, mix the egg and the remaining 1/4 cup of heavy cream. Set this aside as well.
Mix the cream cheese and coconut milk together in a small saucepan. Cook over medium heat, stirring until the cream cheese has melted.
Add the warm shredded coconut mix to the saucepan and stir.
Whisk the egg and cream mix into the sauce pan, stirring constantly until the mixture thickens.
Pour the coconut pudding into 4 small bowls then place in the fridge to cool for about an hour (or longer).
Top each pudding with 1/4 cup of the coconut cashew granola and serve.