For the posset: Pour cream into a medium pot and add sugar and lime zest into a saucepan. Bring to a boil over medium-high heat and continue to boil, stirring all the time, until the mixture has reduced to about 2 cups of liquid. Remove the pot from heat and stir in the lime juice. Let the posset sit at room temperature for 20-30 minutes, or until it has thickened and a skin has formed on the top, then strain through a mesh sieve to remove the zest and any skin that has formed. Pour into the strained posset into serving bowls and refrigerate for at least three hours. Garnish with whipped cream and lime zest.

For the whipped cream: Beat cold heavy cream using a hand blender at medium speed until the cream begins to stiffen up. Sprinkle in powdered sugar, a teaspoon at a time, until the whipped cream is as sweet as you want, then beat until the whipped cream holds peaks. Be careful not to overwhip!

For the shortbread: Preheat the oven to 325 degrees F and line a baking sheet with parchment paper or a silicone mat. Spread out flaked coconut on the baking sheet and bake for 6 minutes, or until golden brown. Remove from the oven and cool. In a large mixing bowl, cream butter with salt until smooth. Add sugar and beat until light. Scrape down the sides of the bowl.

In a small bowl, combine flour and 30 grams toasted coconut (for every 4 servings). Add half of this mixture into the creamed butter-sugar and mix until just combined. Scrape down the sides of the bowl and add the other half of the dry mixture. Mix until just combined. Dump shortbread dough out onto plastic wrap and form into a rectangle about ½ inch thick. Sprinkle with remaining 10 grams toasted coconut (for every 4 servings). Wrap tightly and refrigerate until firm, at least 1 hour.

Remove the dough block from the refrigerator, and roll out between two sheets of parchment paper, until the shortbread is ¼-inch thick. Using a 1 ½-inch ring cutter, cut out small circles and transfer to a parchment-lined baking sheet, spacing each cookie about 1-inch from the next. Refrigerate the cookies on the sheet pans while you preheat the oven to 350 degrees. Bake shortbread for 14 minutes or until golden and smelling toasty. Cool completely on the pan before transferring to an air-tight container.