We are so stoked about this delicious coconut cream and lime mousse parfait, made with sweet and tangy lime curd.🍈 It’s nondairy, gluten-free and perfect for Easter … or any spring kind of day! It’s also a wee bit healthier than a traditional whipping cream mousse! Gotta love that!
We go the simple route ever since our fun Australian friends shared Pavlova Magic (an instant meringue) with us. It was fantastic but a little hard to find, so now we use Judee’s Meringue Powder Mix for the meringue. You really can’t go wrong … just add water! But if you want to make meringue from scratch, that’s pretty easy too, and we’ve included the recipe on the blog post. For the absolute easiest shortcut, use the So Delicious Coco Whip Coconut Whipped Topping in place of the canned coconut whipping cream. Any way you layer it, it’s pure coconut bliss!
Not all coconut creams are made equally, and even if they taste great, they don’t whip up quite as well as others. We tested five different brands of coconut cream and found Nature’s Charm Coconut Whipping Cream to be the very best. It’s creamy and it whips up beautifully. You do have to refrigerate it overnight before you whip it up. Be sure to use a cold mixing bowl, too, and we’ve had better luck with handheld beaters.
Lime curd is very easy to make. It takes only a few minutes on the stove and it gives a fantastic pop of flavor to any dessert. Lime curd looks almost exactly like lemon curd, so to add a splash of bright green to the parfait, we layered very thin slices of lime in between each layer of mousse and curd. This also gives a good pop of flavor in addition to the color. And, of course lime curd is delicious all by its little sweet and tart self!
Coconut Cream & Lime Mousse Parfaits
- 1 handheld beater or standing mixer
- 1 can coconut whipping cream, refrigerated overnight We like Nature’s Charm the best
- 1 cup meringue powder mix (or 4 large egg whites, plus 1/2 tsp. cream of tartar and 1/2 cup granulated sugar) we use Judee’s, but you can also make a homemade meringue using egg whites, cream of tartar and sugar
- 1/2 cup water
- 1/4 cup Coco Lopez Cream of Coconut the kind you use in pina coladas:)
- 1 tsp. pure vanilla extract
- 4 large eggs
- 3/4 cup granulated sugar
- 3/4 cup fresh squeezed lime juice
- 2 tsp. lime zest the green outside portion of the lime, grated
- 1 tbsp. unsalted butter
- 2 limes, peeled into strips
- 18 blackberries
- Empty the entire contents of the can of coconut cream into a chilled, large mixing bowl. Using a handheld beater, beat for about 2 minutes, or until the cream is fluffy and holds stiff peaks. Cover and refrigerate.
- Get your meringue ready. If you are using meringue powder, follow the directions on the package and beat until stiff peaks in your standing mixer or using your handheld mixer.
- If you are making meringue from scratch, place egg whites in the bowl of your mixer. Beat on medium-high speed until frothy. Add cream of tartar and beat until soft peaks. Gradually add all of the sugar and continue to beat until stiff glossy peaks form.
- Gently fold whipped coconut cream and egg whites together. Stir in vanilla and Coco Lopez Cream of Coconut.
- Lime curd can be made several days ahead of time. Refrigerate until ready to use.
- Whisk eggs and sugar together in a medium saucepan or the top of a double boiler. Add lime juice and cook over medium-low heat, stirring often, until mixture begins to thicken adn the thermometer temperature reaches 165 degrees. The sauce will be thick enough to coat a spoon. Remove from heat and stir in butter and lime zest.
- Transfer the lime curd to a clean bowl and cool completely. When cooled, place a piece of plastic wrap directly on the curd. Refrigerate until ready to assemble the parfaits.
- Spoon about 1/4 cup of the mousse into the bottom of each glass. Place a large spoonful of the lime curd on top. Lay one slice of lime over that. Repeat the process and end with one spoon of the curd on top.
- Garnish with a curly cue lime peel and three blackberries. Chill until ready to serve.