Healthy Italian Tortoni

Ingredients

3/4 cup fine grated unsweetented coconut
1 tablespoon erythritol 
4 tablespoons ground almonds (almond meal)
1 tablespoon organic butter, melted
1 organic egg, seperated
1/3 cup erythritol
2 teaspoons organic vanilla extract
1/3 cup organic heavy cream
2/3 cup canned coconut milk (full fat)
dash salt

Preheat the oven to 350 degrees.  Spread the coconut in a pan and toast for 5 minutes

Combine toasted coconut, ground almonds, xylitol, and melted butter and set aside.

You will need 3 bowls:

1st bowl:  whip the heavy cream, add the coconut milk and whip again (it may deflate a little bit)

2nd bowl:  beat egg yolk and add erythritol and vanila.  Add the whipped cream/coconut milk mixture.

3rd bowl:  beat egg white with a dash of salt until stiff peaks form.  Fold in the cream mixture and 3/4 cup of the coconut/almond mixture.

Spoon into paper (no bleach or dyes) muffin liners.  Sprinkle with the rest of the coconut/almond mixture and freeze until set.