Beat all chaffle ingredients together in a small bowl.
Add a heaping 2 tablespoons batter to waffle iron and cook until golden brown and the waffle iron stops steaming, about 5 minutes.
Repeat 3 times to make 4 chaffles. You only need 3 for the recipe.
For the filling:
Heat the coconut and almond milk in a small saucepan over medium-low heat. It should be steaming hot, but not simmering or boiling.
In a separate bowl, beat the egg yolks together lightly. While whisking the milk constantly, slowly drizzle the egg yolks into the milk.
Heat, stirring constantly until the mixture thickens slightly. Do not boil. Whisk in the sweetener.
While whisking constantly, slowly sprinkle in the xanthan gum. Continue to cook for 1 minute.
Remove from the heat and add the remaining ingredients.
Pour coconut cream filling into a container, cover the surface with plastic wrap and refrigerate until cool. The plastic wrap prevents a skin from forming on the filling. The mixture will thicken as is cools.
Spread 1/3 of the filling over each of 3 chaffles, stack them together to make a cake, top with whipped cream and garnish with toasted coconut.