Preheat the oven to 250 degrees Fahrenheit. Measure the coconut milk.
In a wok put the coconut milk and start heating it on a high flame. Keep stirring it continuously.
When the coconut milk reduces to half the quantity add the sweetener to it and keep boiling it.
Now add the cream and reduce the heat to medium.
Soon the mixture will look thick and the consistency will change.
Now switch off the heat and let it cool down.
Measure the Greek yogurt in a bowl.
Drop the Greek yogurt in a blender. Add the coconut milk mixture.
Blend for three to four minutes.
Prepare a water bath for baking. Pour the batter in an oven proof bowl.
Place the bowl in the water bath and place the dish in the oven.
Bake it at 250 degrees for twenty five minutes. After this time is over check with a knife and see if it comes out clean.
If not, then bake for another fifteen minutes.
Once the baking is done, let it cool down on the kitchen counter. Now place it in the refrigerator and let it cool overnight.
You can enjoy it the next day, with a garnish of chopped almonds, or just like that.