Keto Tropical Paradise Polynesian Coconut Mousse with Lime Zest

Allergens

Eggs, Dairy

Ingredients

• 1 cup unsweetened shredded coconut
• 1/2 cup full
• fat coconut milk
• 1/2 teaspoon lime zest
• 1 teaspoon pure vanilla extract
• 1/4 cup granulated erythritol (or your preferred keto sweetener)
• 3 large egg whites
• 1/2 cup heavy whipping cream

Instructions

1. In a food processor, blend the shredded coconut until it forms a fine powder. Transfer the coconut powder to a small bowl and set aside.
2. In a separate bowl, whisk together the egg whites and granulated erythritol until stiff peaks form. Set aside.
3. In another bowl, combine the coconut milk, lime zest, and vanilla extract. Whisk in the powdered coconut until fully incorporated.
4. Fold the whipped egg whites into the coconut mixture gently but thoroughly until well combined.
5. In a final step, whisk the heavy cream until it forms soft peaks. Gently fold the whipped cream into the mousse mixture, being careful not to overmix.
6. Transfer the mousse to two serving dishes and refrigerate for at least 2 hours or overnight to set. Serve chilled.

Chef’s Insight

This dish showcases the harmony between tropical flavors and the delicate balance achieved through careful folding techniques in creating a light, airy mousse texture.

Notes

This dessert is best served chilled. Garnishes are optional but recommended for added visual appeal.