Instructions
- 1
Coconut dacquoise: fold desiccated coconut and powdered sugar into stiff whites. Bake 15 minutes at 170°C.
- 2
Lime curd insert: cook yolks, lime juice, zest and sugar until thick. Add butter and gelatin. Strain. Freeze in insert mold.
- 3
Coconut mousse: warm coconut cream with sugar, dissolve gelatin. Cool to 25°C. Fold in whipped cream.
- 4
Assemble: pour coconut mousse into ring over dacquoise. Insert frozen lime curd disc. Cover with mousse. Freeze 6 hours.
- 5
White coconut glaze: melt white chocolate with warm coconut cream. Dissolve gelatin. Add white coloring. Cool to 32°C.
- 6
Unmold and glaze. Refrigerate 2 hours.
- 7
Press toasted coconut around base. Scatter lime zest on top.
- 8
Serve very cold for maximum refreshing effect.
Baker's Tip
Use full-fat coconut cream from a can (not coconut milk which is thinner) and refrigerate the can overnight — the thick cream separates to the top. Spoon only the solid cream, not the liquid underneath, for the richest, most stable mousse.
Frequently Asked Questions
Can I use key limes instead of regular limes?
Key limes are more aromatic and slightly more tart with a more complex flavor — excellent in this recipe. You will need about 20 key limes to get 150ml of juice. Regular limes are perfectly fine and much easier to juice in large quantities.
How do I make coconut dacquoise without coconut flour?
Blend desiccated (dried) coconut in a food processor until it reaches a fine powder — this is your coconut flour. Toast it lightly for more flavor. Sift out any large pieces. It will not be as fine as commercial coconut flour but works well in dacquoise.
My coconut mousse is too thin to hold its shape — what went wrong?
The coconut cream may have been too warm when the gelatin was added, partially denaturing the setting ability, or the mousse was not cold enough before folding in the cream. Ensure the coconut-gelatin base is at 25°C (slightly warm room temperature) before folding in cold whipped cream.
Can I use this recipe for individual portions?
Absolutely — use dome molds or individual cake rings (7cm diameter) for individual entremets. Reduce freezing time to 4 hours. Individual portions are practical for restaurants and dinner parties, eliminating the need for slicing at the table.
About This Recipe
A tropical treasure — coconut mousse cake with a zingy lime curd insert, coconut dacquoise base and a snow-white coconut glaze scattered with toasted coconut. Cool, refreshing and perfectly balanced between tropical sweetness and lime acidity.
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