In the bowl of an electric mixer, beat the heavy cream until it begins to thicken. While mixing, slowly add 1/4 cup powdered sugar. Continue to beat until the mixture is thickened and holds a stiff peak. Do not overbeat or it will become overly thick and clumpy. Scoop into a bowl and put in the refrigerator.
In the empty mixer (no need to wash), add cream cheese and beat until smooth. Continue mixing and add remaining 1/2 cup powdered sugar. Then add the vanilla, 1/2 cup coconut, lime zest and lime juice. Blend until well combined.
Stop mixing, and add about 1/2 of the whipped cream. Blend gently on low just a few seconds. Add the remaining whip cream and again blend on low, or fold in gently with a spatula. Blend just until combined.
Spoon mixture into dessert dishes and place in the fridge while you toast the coconut for garnish. Spread the coconut on a baking sheet and bake at 300°F for 3-5 minutes. Watch it carefully, and stir it around once in the baking time, as needed to get an even bake. Once baked, move to a cool plate to cool just a couple minutes before adding to desserts.
When ready to serve, retrieve the desserts from the fridge and garnish as desired with toasted coconut, a thin lime slice and a coconut cookie.
The cheesecake mousse can be prepared 4-6 hours before serving, and stored in the fridge. Garnish just before serving.