Tinker Bell’s Dessert
Servings Prep Time
4Servings 30Minutes
Cook Time Passive Time
1Hour 6Hours
Servings Prep Time
4Servings 30Minutes
Cook Time Passive Time
1Hour 6Hours
Ingredients
Lime Curd
Coconut Cheese Cake Mousse
Cinnamon Graham Cracker Crumbs
Sugar work
Garnish
Instructions
Lime Curd
  1. In a pot, bring 2-3 inches of water to a simmer. In a bowl mix together all the ingredients for the Lime Curd (except the unsalted butter).
  2. Place the mixture over the simmering water and whisk until the mixture has thickened. Take the mixture off the pot every minute (this will keep the mixture from curdling up.
  3. You are done when the mixture is thick enough to coat the back of a spoon (8-10 minutes).
  4. Take the mixture off the heat and whisk in the butter a cube at a time (1 tbsp at a time).
  5. Strain the mixture.
  6. Store the curd in an air tight container and refrigerate until cold and firm (6 hours).
Coconut Cheese Cake Mousse
  1. Whisk the cream cheese until it is soft, then whisk in the powdered sugar. When the sugar is incorporated, mix in the vanilla extract, lime juice and sweetened coconut flakes.
  2. MIX in 1/3 of the cool whip.
  3. FOLD in the remaining 2/3 cool whip. Cover and throw it in the fridge until you are ready to use.
Cinnamon Graham Cracker Crumbs
  1. In a pan over medium heat, melt the butter and sugar (Do not let this mixture brown).
  2. Add in the crushed graham crackers and cinnamon powder. Stir until the crumbs are browned.
  3. Remove from heat and spread the crumbs out on a pan to cool down.
Sugar work
  1. Over medium heat, melt the sugar. See notes for a quick video on details.
  2. Mold the sugar to your liking. Now would be a good time to check out that video ;D (pour the remaining sugar into a pool on parchment paper or a silpat mat).
Plating
  1. When the pool of sugar has hardened, finely chop it up to create the sugar bits.
  2. All you have to do now is serve up!
Recipe Notes

If you don’t have access to cool whip then whip up a 6 oz of heavy cream with 1 tbsp of powdered sugar.

Amazing video tutorial on how to work with sugar here.

I used Key limes but regular limes are fine.

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