For the pudding, preheat oven to 200F. Slice coconut bread into 1/2 inch slices and lay on a baking sheet.
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.
Pour coconut milk into a large bowl and whisk until smooth. Add eggs, erythritol, stevia, vanilla, allspice and cardamom and whisk to combine well.
Add bread cubes and toss until well coated. Let stand 10 minutes to allow bread to soak up coconut milk mixture.
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.
Cool slightly on wire rack. Meanwhile, bring the cream to a simmer in a small saucepan over low heat.
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.
Pour cream over individual servings of bread pudding, passing any remaining cream at the table.