Key Lime Mousse

3/4 cup fresh lime juice (preferably from Key limes)
1 envelope unflavoured gelatin
4 large eggs, separated, at room temperature
3/4 cup sugar

1 cup chilled whipping cream

Whipped cream
toasted shredded coconut

Place 2 tablespoons lime juice in a small bowl; sprinkle gelatin over. Set aside to soften.

Whisk yolks in heavy small saucepan to blend. Whisk in remaining lime juice, then 1/2 cup sugar. Cook over low heat until mixture thickens slightly, stirring constantly. Remove from heat. Add gelatin; stir to dissolve. Pour into large bowl. Cool.

Beat 1 cup cream in medium bowl to soft peaks. Gradually add remaining sugar and beat until stiff.

Using clean dry beaters, beat whites in another bowl until soft peaks form. Fold whites into cream. Gently fold cream mixture into lime mixture. Divide among six 5-ounce custard cups. Cover and refrigerate until firm.

Top each mousse with a dollop of whipped cream. Sprinkle with coconut.