Place coconut in a large frying pan, set over medium-low heat. Watch very carefully and stir frequently, until toasted, 4 to 5 minutes. Turn into a bowl to cool completely. Finely grate peel from 2 limes. In a separate bowl, squeeze out 1⁄4 cup juice (you may need 3 limes).

In a large bowl, beat mascarpone with icing sugar until very smooth and creamy. Beat in lime juice. Scrape into a large bowl. Beat whipping cream until stiff peaks hold when beaters are lifted. Stir one third of cream into mascarpone mixture. Fold in remaining cream. Fold in 1⁄2 cup coconut and lime peel. Spoon into parfait or wine glasses. Mixture will keep well refrigerated up to 1 day.

Place berries in a separate bowl, add a squeeze of lime juice and granulated sugar. Stir. After about 10 minutes, berry juices will start to release. Spoon over mousse. Sprinkle with remaining coconut and garnish with additional lime peel if you wish.