Low Carb Coconut Cream and Lime Mousse
Nothing screams “tropical beach vacation” like a coconut and lime combo. Turn this feeling into a dessert with this delicious coconut cream and lime mousse! You can top off your mouse with unsweetened shredded coconut, lime zest, or even a dusting of unsweetened cocoa powder.
How to Make It
Step 1
Combine your whole coconut milk (including the thick fat that rises to the top) with the salt, stevia, vanilla, and pectin in a small pot over medium heat. Bring the liquid to just a simmer while whisking the ingredients. Immediately take the pot off the heat and let the liquid cool.
Step 2
Meanwhile, whip the heavy cream and lime zest together until you have stiff whipped cream.
Step 3
Pour the cooled coconut cream into a mixing bowl. Use a spatula to fold the lime whipped cream by hand into the coconut cream.
Step 4
Immediately transfer your mousse to serving glasses. You can use a piping bag, if you have one, for a more creative serving style. Set the mousse in the refrigerator, with a plastic wrap covering, for 1 hour to set and become cold.
Ingredients
- Coconut Cream (liquid From Grated Meat)
½ cup
- Salt
⅛ teaspoon
- Stevia In The Raw, Bakers Bag
1 tablespoon
- Vanilla Extract
¼ teaspoon
- Realfruit Pectin by Ball
1 tablespoon
- Heavy Cream
1 cup
- Lime Zest
½ Zest of 1 small lime