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Coconut Souffle

Light, fluffy and delicate Coconut Souffle recipe. Delicious dessert!
Posted By: Leilani
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Prep Time: 20 | Cook Time: 20 | Ready In: 40
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Coconut Cream: 

  • 4.5 oz coconut milk
  • 2 oz cream
  • 4 Tbsp dessicated coconut
  • 1 egg
  • 1 ½ Tbsp caster sugar
  • 2 tsp corn flour
  • 1 Tbsp cold milk
  • 1/2 cup coconut cream
  • 2 egg whites
  • 1 Tbsp caster sugar (ultra fine sugar)
  • caster sugar and butter for ramekins

Cooking Process:

Heat the coconut milk, cream and coconut in a saucepan until almost boiling. Remove from heat and cool slightly.

Beat egg with the sugar until frothy.

In a little bowl, mix the cornflour with the cold milk to form a paste. Add to the egg mixture and mix well. Strain through a sieve.

Add a couple tablespoons coconut mixture to the egg and beat, then pour the egg mix into the coconut mix and return to heat.

Heat over a low heat, stirring constantly, until mixture reaches a custard consistency. Remove from heat and allow to cool with a piece of parchment on top to prevent a skin forming.

Pre-heat oven to 325°F ; butter and sugar the inside of 4 individual ramekins .

When mixture is cool and you’re ready to make the dessert, whip the egg whites until frothy. Add the sugar and whip until stiff peaks form.

Mix about 2 Tbsp egg white in to the custard vigorously, to lighten the mix, then gently and carefully fold in the rest of the egg-white in 3 or 4 batches.

Divide mix between ramekins. Run a knife around the edge of the mixture: this helps them rise evenly.

Bake for 8 – 11 mins. Keep an eye on them you don’t want them to over cook. The middle should still be creamy.

Remove from oven and serve immediately with a spoon of lime curd, whipped cream or a nice haupia sauce in the middle.