Place the coconut cream and coconut milk in a high-speed blender (e.g. Vitamix) along with the egg yolks, sugar, lime juice, and lime zest. Start the blender at the lowest speed and gradually increase it until it's running at the highest setting. Run the blender at high speed for 4 minutes before turning it off and allowing the mixture to cool until substantially (it should be near room temperature or lower before stirring in the egg whites).

In a separate large, non-reactive bowl, combine egg whites with a pinch of salt and whisk to stiff peaks.

Gently fold the whipped egg whites into the coconut/egg/lime mixture until just combined.

Dissolve gelatin in 1/4 cup of hot water, then gently whisk this into the coconut/egg/lime mixture. Stir until the gelatin is well mixed in, but take care not to over-stir and deflate the whipped egg whites.

Pour the mousse into individual bowls or glasses and chill for at least 2 hours. Garnish with toasted coconut, yogurt (vanilla is good), fresh fruit, etc. For added texture and depth, serve with a good quality granola.

Heat the coconut cream and coconut milk in a small saucepan over medium heat on the stove top. Stir regularly, keeping the heat low enough to keep the liquid very warm, but not boiling or simmering.

Whisk the egg yolks and sugar together in a small bowl until well-combined and glossy.

Temper the egg yolk mixture by slowly pouring about 1/2 cup of hot coconut cream into it while whisking briskly.

Pour tempered egg yolks into the rest of the coconut cream while whisking vigorously. Return the mixture to the stovetop and heat over a low flame, stirring regularly, until the mixture thickens enough to easily coat the back of a spoon. Remove from heat and refrigerate.

In a large bowl, combine the cooled coconut cream and egg mixture with the lime juice and zest. Whip until fairly well-set and forming small peaks.

In a separate large, non-reactive bowl, combine egg whites with a pinch of salt and whisk to stiff peaks.

Gently fold the whipped egg whites into the coconut cream until the entire mixture is just combined.

Dissolve gelatin in 1/4 cup of hot water, then gently whisk this into the coconut mousse. Stir until the gelatin is well mixed in, but take care not to over-stir and deflate the whipped egg whites.

Pour the mousse into individual bowls or glasses and chill for at least 2 hours. Garnish with toasted coconut or fresh fruit. For added texture and depth, serve with a good quality granola.