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LIME PREP: Cut the lime not exactly in half, but about 1/3 of the bottom part off.
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cut the smaller section in quarters and reserve, wrapping in plastic wrap.
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To the 2/3 section, zest 1/2 teaspoon of zest, then using a fork, push the tines up into the meat and squeeze and twist the lime over a small glass to get the juice out.
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Discard and just reserve the juice.
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YOLK MIXTURE: In a small saucepan over medium high heat, melt the butter.
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Add the sugar, flour, and cornstarch, stirring to incorporate.
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Slowly whisk the warm heavy cream into the mixture.
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Bring to a boil, and reduce to low heat, stirring constantly, simmer until thick enough to coat the back of a spoon.
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Mix egg yolks into a medium sized bowl until light and fluffy.
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When the heavy cream mixture is ready, slowly whisk it into the egg yolks a little at a time to temper them.
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Cover and allow to cool to room temperature.
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Stir in lime zest, lime juice, and vanilla into the yolk mixture and set aside.
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WHITES MIXTURE: In a separate bowl, beat the egg whites, sugar.
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and salt at high speed with an electric mixer until soft peaks form.
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Gently fold the whipped whites into the cooled egg yolk mixture.
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Preheat oven to 375F Spray the insides of the ramekins with spray butter.
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Divide the souffle batter among the ramekins.
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Bake until puffed and lightly browned, about 30-35 minutes.
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Top with toasted coconut and garnish each with the wedges of lime.
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Serve warm or chilled.
