Coconut Lime Mousse with Passion Fruit Drizzle

In a medium bowl, combine 1 cup of coconut cream and 1/2 cup of powdered sugar, then whisk until smooth and creamy.

In a separate bowl, beat 3 large egg whites until soft peaks form. Gradually add 1/4 cup of granulated sugar while continuing to beat until stiff peaks form.

Gently fold the egg whites into the coconut cream mixture until fully incorporated. Zest 1 lime and add it to the mousse, along with the juice of 2 limes, then mix gently.

Spoon the mousse into serving glasses and refrigerate for at least 2 hours to set. For the passion fruit drizzle, scoop the pulp from 2 ripe passion fruits and strain it to remove the seeds.

In a small saucepan, combine the passion fruit pulp with 2 tablespoons of sugar and heat over medium heat until the sugar dissolves.

Allow it to cool. Once the mousse is set, drizzle the passion fruit sauce over the top and garnish with lime zest and toasted coconut flakes before serving.