TASTES OF SUMMER.

You had better believe it baby.

This is a recipe that I used from the LCBO's early summer magazine. It is to die for really and truely it is. It's refreshing and has a bite all at the same time. It is very, very quick and easy.

COCONUT LIME MOUSSE.

1/2 cup shredded sweetened coconut

2 - 3 large limes

1 tub (250g) mascarpone cheese. (room temperature)

3/4 cup icing sugar

1 cup whipping cream (whipped)

Place coconut in a large frying pan on a low heat. Cook carefully and stir frequently, until toasted. Cool it off in a bowl.

Finely grate peel from 2 limes, then in a seperate bowl squeeze about 1/4 cup of juice.

Now beat the mascarpone with icing sugar until smooth and creamy then beat in the lime juice. (Don't get any in your eyes like I did cause it stings like buggery)

Fold the whipped cream into the cheese mix with the coconut and lime peel.

Spoon in to parfait glasses and refridgerate.

I decorated mine with some lime zest and a little browned coconut.

LCBO's version is slightly different! In case anyone from their kitchens gives me heck for messing with their work. I wanted to add a foot note in case you want to check out the magazine for yourselves and do it their way. It's a matter of preference.

In my opinion every recipe is just a guide line. I never follow them to the letter. It's way to anal.