Coconut and Lime Cheesecake Mousse in the Thermomix

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Ingredients

• 150 ml of whipping cream
• 75 g of powdered sugar, divided
• 225 g of cream cheese (Philadelphia type)
• 50 g of sweetened shredded coconut
• 1 teaspoon of vanilla extract
• 1 teaspoon of fresh lime zest
• 2 tablespoons of fresh lime juice
• 25 g of additional shredded coconut, toasted for decoration
• 1 coconut biscuit or a Graham cracker, for decoration

Instructions

1. Place the butterfly whisk on the Thermomix blades. Add the cream and program at speed 3.5 without setting a time, watching until the cream starts to thicken. Then, gradually add 25 g of powdered sugar and continue beating until it is thick and forms stiff peaks. Do not overbeat to avoid curdling. Transfer the whipped cream to a bowl and reserve it in the refrigerator.

2. Without washing the bowl, add the cream cheese and beat for 20 seconds at speed 3 until smooth. Add the remaining 50 g of powdered sugar, the vanilla, shredded coconut, lime zest, and lime juice. Mix for 30 seconds at speed 3 until well combined.

3. Incorporate half of the whipped cream into the mixing bowl and mix for 10 seconds at speed 2. Add the rest of the whipped cream and mix again, this time gently, folding the mixture with a spatula until integrated.

4. Divide the mixture into dessert cups or glasses and refrigerate while preparing the coconut for decoration.

5. To toast the coconut, place it on a baking sheet and bake at 150°C for 3-5 minutes, stirring once during the baking time to ensure it browns evenly. Watch it closely to prevent burning. Once ready, let it cool for a few minutes.

6. When serving, garnish each cup with toasted coconut, a thin slice of lime, and a coconut or Graham cracker.

Enjoy your coconut and lime cheesecake mousse!