Make the amount of sprinkles desired from the recipe provided. I made 1/4 cup of each color, but I wanted to store extra sprinkles to use with other desserts. You really only need 1 teaspoon (ish) of each color.

Let sit for one hour before use.

(you will need 5 mason type jars that are about 2 ounces each)

In a medium bowl, mix all ingredients together with a spatula.

Fold and press to get all chunks out until nicely combined.

Split crust into 5 and press down into the bottom of each mason jar.

Set aside.

Add 2 egg yolks to a small bowl, beat, and set aside.

In a medium sauce pan, warm heavy whipping cream and stevia over medium-medium-high heat until hot but not boiling.

Meanwhile, in a small bowl, mix monkfruit, almond flour, salt, and xanthan gum.

Once the heavy whipping cream mixture is hot, add monkfruit mixture.

Continue stirring until sauce begins to think. This could take anywhere from 2-5 minutes depending on the heat. It will start to lightly bubble and that is perfect. Keep stirring until slightly thicker.

Temper egg yolks: Pour a small amount of hot mixture into egg bowl. Mix quickly and add back into hot mixture. Continue stirring for another few minutes as sauce thickens even more. Once it is thick enough (pourable, but thick), add vanilla and shredded coconut.

Remove from heat and add about 2.5 tablespoons to 5 glass bowls (NOT the mason jars).

Add desired coloring to each bowl and mix well.

Add cream mixtures to mason jars.

Put jars in the fridge for 10 minutes to cool.

Top with Whipping Cream

Finally, sprinkle colored sprinkles on top!