Coconut Lime Mousse
The spring rains are subsiding and the intense summer heat is coming. This heat makes me wish for a tropical beach. Unfortunately, the nearest beach is over 200 miles away, so this recipe will help me escape…at least in my mind. The lime and coconut combo certainly screams tropics and the addition of coconut flavor to the crust makes it even better. If you’re like me and stuck in the heat far away from any shore, give this recipe a try. Maybe for a sec, you’ll hear the sea gulls above you and feel the sand in your toes.
PrintCoconut Lime Mousse
Ingredients
Scale
- 12 graham crackers
- 6–9 tbsp coconut oil, melted
- 1 cup heavy cream
- 1 cup coconut cream (chilled)
- 14 oz sweetened condensed milk
- 1/2 cup lime juice
Instructions
- The night or several days before, place canned coconut cream in the back of the refrigerator to get extra cold.
- In a food processor, add graham crackers and pulse into crumbs. Add coconut oil until the crumb mixture until wet. Set aside.
- Remove coconut cream from the fridge, careful not to shake it. Remove top and scoop out only the solid coconut at the top, being careful not to get the liquid from the bottom. In a mixing bowl with whisk attachment, beat coconut cream until whipped.
- Add in whipping cream to coconut and whisk until stiff.
- In a separate bowl, milk together lime juice and sweetened condensed milk. Slowly fold into the whipped mixture until well blended.
- Layer serving glasses with graham crackers and lime, starting with graham crackers.