Thoroughly whisk the soya cream, icing sugar and whipping cream stabilizer with an electric whisk until fluffy and firm. Wash the lime, pat dry and zest the lime. With an immersion blender, thoroughly mix the Silken Tofu and a pinch of salt until creamy.
Stir the coconut cream until smooth and add to the Silken Tofu. It is best to use an immersion blender to mix both mixtures until smooth. Then carefully fold the lime juice and zest into the mixture using a simple whisk.
Pour the mousse into a bowl or individual serving glasses, cover with cling film, and let cool for at least two hours.