Thai Coconut Lime Mousse Stack

Allergens

Eggs, Coconut

Ingredients

• 1 1/2 cups unsweetened shredded coconut, divided
• 5 large egg whites
• 4 large eggs
• 1/2 cup granulated erythritol or other keto
• friendly sweetener
• Zest and juice of 2 limes
• 1 cup full
• fat coconut milk
• Pinch of salt

Instructions

1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a food processor, blend 1 cup shredded coconut until it resembles fine crumbs. Add egg whites and pulse until mixture forms into a ball.
3. Spread the mixture onto the prepared baking sheet in an even layer. Bake for 15 20 minutes or until golden brown. Remove from oven, let cool completely, and break into small pieces.
4. In a large bowl, whisk together eggs, sweetener, lime zest, and salt. Stir in coconut milk and remaining shredded coconut. e) Divide the mixture evenly among six ramekins or dessert cups. Bake for 35 40 minutes or until set. Allow to cool completely. f) To serve, place a layer of macaroon crumbles on each plate, followed by one mousse cup and a final sprinkle of shredded coconut. Garnish with a lime twist.

Chef’s Insight

The secret to this delectable mousse is the perfect balance of sweet coconut cream and tangy lime, creating a symphony of flavors that dance on your tongue.

Notes

Ensure that your coconut milk does not contain any added sugars or thickeners.