Add the stevia and melted butter to the flaked coconut. Press mixture into a greased pie plate and bake at 325°F until the coconut is toasted a golden brown, about 5 to 10 minutes.
In small bowl, sprinkle gelatin over cold water; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
Stir together sweeteners and cocoa in medium bowl; add whipping cream and vanilla. Beat on medium speed of electric mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended. Spoon into prepared pie crust.
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It's best to use powdered erythritol or Swerve Confectioners in the mousse filling. If you use too much granular erythritol, it may crystallize and become crunchy in the finished product.To cut back on the amount of erythritol used, concentrated stevia powder or liquid should be added. It’s also more economical to use a concentrated sweetener as a little bit goes a long way.