Chilled Avocado Lime Mousse with Toasted Coconut

Preheat oven to 350°F (175°C). Spread the shredded coconut on a baking sheet in a thin, even layer.

Bake for 3-5 minutes, or until golden brown, stirring occasionally to prevent burning. Remove from oven and let cool completely.

In a food processor or blender, combine the avocado, lime juice, lime zest, honey, coconut milk cream, vanilla extract, and salt.

Blend until smooth and creamy, scraping down the sides as needed.

Taste and adjust sweetness (add more honey) or tartness (add more lime juice) as desired.

Divide the mousse evenly among four serving glasses or bowls.

Cover and refrigerate for at least 2 hours to chill and firm up.

Before serving, sprinkle each mousse with the toasted coconut.