Brazilian Lime and Coconut Mousse

In a large bowl, combine the sweetened condensed milk and fresh lime juice. Whisk until well combined and slightly thickened.

Gently fold in the 1/4 cup of unsweetened shredded coconut into the lime mixture.

In a separate, chilled bowl, whip the cold heavy cream with an electric mixer on high speed until stiff peaks form, about 3-5 minutes.

Carefully fold the whipped cream into the lime and coconut mixture in two additions, until just combined and no streaks remain. Do not overmix.

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

Refrigerate for at least 2 hours, or until thoroughly chilled and set.

Before serving, garnish each mousse with additional shredded coconut and a sprinkle of fresh lime zest.