Coconut Cream & Lime Mousse Parfaits
Whipped coconut cream blended with meringue and layered with lime mousse makes a fresh, light and airy dessert! Serve with fresh berries for added color.
Equipment
- 1 handheld beater or standing mixer
Ingredients
Coconut Mousse
- 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
Lime Curd
- 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
Garnishes
- 2 limes, peeled into strips
- 18 blackberries
Instructions
Coconut Mousse
- 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
- 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.
Assemble 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.
Notes
We love using the coconut whipping cream in desserts. It gives a slightly coconut flavor to the dish, which is why it’s perfect for this recipe, but it’s also great on ice cream sundaes with chocolate sauce and walnuts! Our favorite brand of Nature’s Charm Coconut Whipping Cream. Your grocer may carry it, but if not you can always find it on Amazon.
If you cannot find this brand, then experiment with the best one you can find in the store. Some of them do not whip up nearly as well as this brand does. We experimented with four or five different brands, from Trader Joe’s, Native Forest and Field Day and this was by far the best performer!