Melt butter over medium heat in medium sauce pot. Once melted, add sugar substitute and lower heat slightly. Let lightly simmer for approximately 3 to 5 minutes, stirring constantly, until turning golden amber. Watch carefully to ensure it doesn't burn.
Whisk in ONE cup of of the heavy cream and continue to simmer on medium-low heat for 4 minutes. Next add one cup of milk, simmer for 6 more minutes. Turn off heat.
Mix gelatin with water and let sit for 1 minute, then turn burner back on and whisk into pudding mixture. The gelled chunks should dissolve into pudding mixture.
Let pudding mixture cool for 5 minutes and then pour evenly into six 6 to 8 ounce ramekins or small jars. Place in fridge to set up for 30 minutes.
While puddings setting, pour REMAINING 1/2 cup whipped cream into mixer (up to 10 drops of liquid stevia, more or less depending on preference for sweetness)/ Whip using whisk attachment for approximately 3 minutes or until stiff, but not over worked.
Add approximately 2 tablespoons on whipped cream to each pudding, top with a sprinkle of toasted coconut chips.