Lime and Coconut White Chocolate Mousse
20th March 2018

Lime and Coconut White Chocolate Mousse

By Sarah Tuck Photography by Sarah Tuck

A decadent-yet-light dessert, try this ‘wow-factor’ sweet treat to cap off your next dinner party.


Serves 8–9
  • --
  • 400 grams white chocolate, chopped into chunks
  • 300ml coconut cream

  • juice of 1 ripe lime

  • 150ml cream

  • finely grated zest of 4 limes


  • To garnish:
  • 1. 3 tablespoons freeze-dried raspberries 1 cup fresh raspberries
3 tablespoons toasted coconut shavings freshly grated zest of 1 lime
  • 2. Put chocolate and coconut cream in the top of a double boiler, or in a large glass bowl over a pot of boiling water, taking care the bowl doesn’t touch the water.
  • 3. As the chocolate starts to melt, stir in the zest and juice. Keep whisking until the chocolate is melted and the mixture is smooth. Leave to cool to room temperature. 4.
  • 5. Whip the cream to soft peaks and fold into the chocolate mixture. Spoon into serving
bowls or glasses and refrigerate at least 6 hours, or overnight. Serve topped with crumbled freeze-dried raspberries, fresh raspberries, extra zested lime and coconut shavings.

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