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prep time
1 h 10 min
cook time
3 min
ready time
1 h 13 min
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.
Jessica L.
Net Carbs
6.8 g
Fiber
1.3 g
Total Carbs
8.1 g
Protein
5.6 g
Fats
63.7 g
607 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
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
Recipe Steps
steps 4
1 h 13 min
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.
