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Tropical Coconut Lime Dream Bombs with Gloss Mirror Finish

  • Yield: 8 1x

Ingredients

Scale
  • For the Coconut Lime Mousse:
  • 8 oz (225 g) cream cheese, softened
  • 1 cup heavy whipping cream, chilled
  • 1/3 cup powdered sugar
  • 1/2 cup coconut cream
  • 2 tbsp fresh lime juice
  • 1 tbsp lime zest
  • 1 tsp vanilla extract
  • For the Tropical Center:
  • 1 cup pineapple, finely diced
  • 2 tbsp honey
  • 1 tsp lime juice
  • 1/4 tsp salt
  • For the Biscuit Base:
  • 1 cup graham cracker crumbs
  • 3 tbsp unsalted butter, melted
  • For the Gloss Mirror Finish:
  • 10 oz (280 g) white chocolate, melted
  • 2 tbsp sweetened condensed milk
  • 1 tbsp coconut oil
  • 1 tsp edible pearl luster dust
  • 1/2 tsp coconut extract
  • For Garnish (optional):
  • Toasted coconut flakes
  • Lime zest curls

Instructions

  1. Mix graham cracker crumbs with melted butter until evenly combined.
  2. Press into silicone dome molds to form a thin base layer and chill for 15 minutes.
  3. In a small saucepan, combine pineapple, honey, lime juice, and salt. Cook for 3–4 minutes until slightly softened. Cool completely.
  4. Beat cream cheese, powdered sugar, coconut cream, lime juice, lime zest, and vanilla until smooth.
  5. Whip heavy cream to soft peaks, then gently fold into the coconut lime mixture to create a light mousse.
  6. Fill each mold halfway with mousse.
  7. Add a spoonful of pineapple center into the middle.
  8. Cover with more mousse and smooth the tops.
  9. Freeze for at least 3 hours until fully set.
  10. Combine melted white chocolate, condensed milk, coconut oil, luster dust, and coconut extract until glossy and smooth.
  11. Unmold the frozen domes and place on a wire rack.
  12. Pour the mirror finish glaze evenly over each dome, allowing it to drip naturally.
  13. Garnish with toasted coconut flakes and lime zest curls if desired.
  14. Chill for 20 minutes before serving.
  • Author: Chef Stella

Nutrition

  • Calories: 335
  • Sugar: 23 g
  • Fat: 24 g
  • Carbohydrates: 28 g
  • Protein: 4 g