Ingredients
Scale
- For the Coconut Lime Shells:
- 1 1/2 cups coconut milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 2 tsp gelatin powder
- 2 tbsp cold water
- 2 tbsp lime juice
- 1 tsp lime zest
- Pinch of salt
- For the Cream Filling:
- 1 cup mascarpone cheese
- 1/2 cup heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 tsp coconut extract
- For the Gloss Mirror Finish:
- 1 cup white chocolate, finely chopped
- 1/2 cup sweetened condensed milk
- 1/4 cup water
- 1 tbsp gelatin powder
- 3 tbsp cold water
- 1 tsp coconut oil
- A few drops green food coloring
- For Garnish (optional):
- 2 tbsp toasted coconut flakes
- 1 tbsp lime zest
- White chocolate curls
Instructions
- Bloom gelatin in cold water for 5 minutes.
- Heat coconut milk, heavy cream, sugar, salt, lime juice, and lime zest until warm and smooth. Remove from heat and stir in bloomed gelatin until fully dissolved.
- Pour a thin layer of the coconut lime mixture into silicone molds, coating the sides evenly. Chill until partially set.
- Whip mascarpone, heavy cream, powdered sugar, vanilla extract, and coconut extract until light and fluffy.
- Fill the center of each shell with the cream filling, leaving a small border around the edges.
- Cover with remaining coconut lime mixture and freeze for at least 4 hours until fully firm.
- For the mirror finish, bloom gelatin in cold water for 5 minutes.
- Heat sweetened condensed milk and water until steaming. Remove from heat and stir in gelatin until dissolved.
- Pour over white chocolate and mix until smooth. Add coconut oil and green food coloring until glossy and vibrant.
- Allow glaze to cool until thick but pourable.
- Unmold frozen bombs and place on a wire rack. Pour mirror finish evenly over each bomb, letting it drip naturally.
- Let set before transferring to serving plates.
- Finish with toasted coconut flakes, lime zest, and white chocolate curls.
- Serve chilled.
Nutrition
- Calories: 395
- Sugar: 28g
- Fat: 26g
- Carbohydrates: 34g
- Protein: 5g