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1
Using a microplane zester, remove zest from limes and set aside.
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2
Squeeze and strain juice from limes into a small bowl and set aside.
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3
Heat the water in a saucepan until steaming (do not boil).
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4
Whisk in the flour, cornstarch, salt, and 2 cups sugar.
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5
Cook, stirring constantly, until lightly thickened.
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6
Separate egg white from egg yolks and set each aside.
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7
Whisk together the egg yolks with the lime zest and vanilla.
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8
Using a small ladle, add a small amount of heated mixture to egg yolks, stirring briskly to temper.
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9
Do this a couple more times, then gradually stir the egg yolk mixture into the saucepan, whisking briskly as you do so.
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10
Quickly stir in the lime juice, butter, and heavy cream.
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11
Cook, stirring, for 2-4 minutes or until thickened; remove from heat.
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12
In a large mixing bowl, beat egg whites until very stiff.
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13
Fold beaten egg whites into lime mixture, stirring gently until blended.
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14
Spoon mousse into 4 large wine glasses or dessert dishes.
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15
Sprinkle each dessert with about 1 tbsp shredded coconut.
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16
Cut each lime slice almost in half, stopping cutting just at the edge of the peel on one side.
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17
Dip lime slices into granulated sugar, if desired, and shake off excess.
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18
Twist cut sides of lime into two opposite directions and lay on top of mousse.
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19
Chill for 2-3 hours or until firm and set, before serving.
