In another large bowl, beat egg whites with a whisk until soft peaks form. While whisking, slowly add sugar, and continue beating until stiff peaks form.

Add melted chocolate to egg whites, and fold until almost incorporated; add whipped cream and fold until completely incorporated.

Divide among serving cups and chill. Sprinkle with chocolate shavings before serving.

You can use any sugar-substitute. Erythritol sweetener (Swerve, Sukrin), granulated sucralose (Splenda) or a stevia sweetener will all work. You should do Steps 4 and 5 immediately before serving. Keep all the ingredients chilled after completing Step 3. It's best to use a blender or mixer to emulsify the lime juice and coconut milk. If the mixture curdles at all, strain it through a fine-mesh strainer. Emulsifying the juice and milk immediately before serving should minimize the chance of curdling.

Don't let the seafood immersed in lime juice sit for more than an hour as the seafood will "overcook" and become too firm just as it would over heat.