Peel the skin off the limes reserving about ½ teaspoon of grated zest for serving.
Combine the ingredients
In a small saucepan combine 1 and ⅔ cup of coconut cream (refrigerate the remaining ⅓ cup of cream), strips of zest and 7 tablespoon of sugar. Bring to a gentle simmer. Cook on a medium low heat stirring occasionally until sugar dissolves and lime infuses the coconut cream, about 5 minutes.
Distribute Posset among dessert glasses
Remove Posset from the heat, stir in ⅓ c lime juice and let it cool to a room temperature. Strain and divide Posset among 4 serving glasses. Chill Posset in a refrigerator until it thickens, about 4 hours or overnight.
Using a hand whisk, beat the remaining ⅓ c of chilled coconut cream with 1 tablespoon of sugar and 1 teaspoon of lime juice until soft peaks. Top each Posset with a sliced strawberry and a few dollops of whipped cream. Sprinkle with grated lime zest.
Note 1Chill cans of coconut milk overnight and scoop out just the thick cream part.Recipe is adapted from Bon Appetit 2017 issue.