Step 1: For the pudding, preheat oven to 200F. Slice coconut bread into 1/2 inch slices and lay on a baking sheet.
Step 2: Let bread dry out in oven for about an hour. Cut into 1/2 inch cubes and set aside. Increase oven temperature to 350F and grease an 8x8 inch glass baking dish.
Step 3: Pour coconut milk into a large bowl and whisk until smooth. Add eggs, erythritol, stevia, vanilla, allspice and cardamom and whisk to combine well.
Step 4: Add bread cubes and toss until well coated. Let stand 10 minutes to allow bread to soak up coconut milk mixture.
Step 5: Pour into prepared baking dish and sprinkle with pecans and shredded coconut. Bake 35-40 minutes or until custard is set and tester inserted into center comes out clean.
Step 6: Cool slightly on wire rack. Meanwhile, bring the cream to a simmer in a small saucepan over low heat.
Step 7: Remove from heat and add cardamom, vanilla and stevia, stirring to combine. Let steep for 30 minutes, then pour through a fine sieve to remove solids.
Step 8: Pour cream over individual servings of bread pudding, passing any remaining cream at the table.