In a large mixing bowl, cream butter and cream cheese until smooth and creamy. Add Erythritol and continue beating until well blended.
On high speed, gradually add heavy whipping cream until stiff peaks form.
Fold in flaked coconut and coconut extract.
Either refrigerate until serving time or serve immediately. You can garnish with toasted coconut if you choose!
If you don't have coconut extract, feel free to use vanilla extract in its place.To toast coconut for garnish, spread about 1/3 cup of coconut on a cookie sheet. Bake for about 10 minutes at 325 degrees or until it is a nice golden brown.