Ingredients with Measurements:
- 1 cup coconut milk
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 4 egg yolks
- 1/2 cup shredded coconut
- 1 tsp vanilla extract
- 5 egg whites
- 1/4 tsp cream of tartar
- Pinch of salt
Special equipment needed:
- Electric mixer
- Soufflé dish
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a saucepan, heat the coconut milk over medium heat until it comes to a simmer.
3. In a mixing bowl, whisk together the sugar and flour.
4. Add the egg yolks to the sugar and flour mixture and whisk until smooth.
5. Slowly pour the hot coconut milk into the egg yolk mixture, whisking constantly.
6. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil.
7. Remove from heat and stir in the shredded coconut and vanilla extract.
8. In a separate mixing bowl, beat the egg whites with an electric mixer until they are frothy.
9. Add the cream of tartar and pinch of salt, and continue to beat until stiff peaks form.
10. Gently fold the egg whites into the coconut mixture until just combined.
11. Pour the mixture into a greased soufflé dish.
12. Bake for 20-25 minutes, until the soufflé is puffed and golden brown.
13. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
4-6 servings
Nutritional information:
Calories: 280
Fat: 12g
Carbohydrates: 38g
Protein: 6g
Substitutions for ingredients:
- Almond milk can be used instead of coconut milk.
- Cornstarch can be used instead of flour.
- Unsweetened coconut flakes can be used instead of shredded coconut.
Variations:
- Add 1/4 cup of chopped macadamia nuts to the coconut mixture for added crunch.
- Substitute the vanilla extract for almond extract for a different flavor.
Tips and tricks:
- Make sure the egg whites are at room temperature before beating them.
- Be gentle when folding the egg whites into the coconut mixture to avoid deflating the mixture.
- Serve the soufflé immediately, as it will begin to deflate as it cools.
Storage instructions:
The soufflé is best served immediately and does not store well.
Reheating instructions:
The soufflé is best served fresh and does not reheat well.
Presentation ideas:
Serve the soufflé in the soufflé dish it was baked in for an elegant presentation.
Garnishes:
Sprinkle shredded coconut on top of the soufflé before serving.
Pairings:
Serve the soufflé with fresh fruit or a fruit compote.
Suggested side dishes:
Serve the soufflé with a side salad or roasted vegetables.
Troubleshooting advice:
If the soufflé does not rise properly, make sure the egg whites are beaten to stiff peaks and that the oven is at the correct temperature.
Food safety advice:
Make sure the egg whites are cooked to a safe temperature of 160°F (71°C).
Food history:
Soufflés originated in France in the early 18th century and were traditionally made with cheese.
Flavor profiles:
The coconut soufflé has a sweet and creamy coconut flavor with a light and airy texture.
Serving suggestions:
Serve the soufflé as a dessert or a brunch dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Rich, Creamy, Coconutty, Sweet, Fluffy, creamy, sweet, tropical, nutty