Makes 6 servings. Difficulty
4 large egg yolks 6 Tablespoons sugar 1/2 cup plus 2 Tablespoons key lime juice 2 cups heavy cream Thinly sliced lime for garnish 1/4 cup unsweetened shredded coconut
In a large non-stick skillet, toast coconut over medium heat until golden; about 10 minutes. Transfer to a plate and set aside.
Place egg yolks, sugar and key lime juice in a double boiler. Place double boiler over boiling water. Cook until egg mixture begins to thicken, stirring constantly; about 5 minutes. Set aside to cool at room temperature.
In a cold bowl, beat cream until it forms soft peaks. Gradually fold in egg mixture. Spoon into chilled wine glasses and serve immediately or cover and refrigerate for up to 4 hours. Garnish with toasted coconut and lime slices.
You can find key lime juice at most well-stocked supermarkets or at specialty food stores.