Brazilian Coconut and Lime Mousse

Chill the can of full-fat coconut milk in the refrigerator overnight. This helps separate the cream from the liquid.

Open the chilled can of coconut milk without shaking it. Scoop out the thick coconut cream from the top into a large mixing bowl. Reserve the liquid for another use.

Add the sweetened condensed milk, fresh lime juice, and lime zest to the bowl with the coconut cream.

Using an electric mixer, beat the mixture on medium-high speed for 3-5 minutes, until it becomes thick and fluffy.

Divide the mousse evenly into 6 small serving glasses or ramekins.

Refrigerate for at least 4 hours, or until thoroughly set.

Before serving, garnish each mousse with a sprinkle of toasted shredded coconut.