Coconut soufflé recipe
This is a special little dessert that will have people “mmming and aaahing”. The angelic soufflé is beautifully balanced by the utterly devilish buttered rum sauce.
Between the spices, the rum, the lime and the coconut you would be forgiven for thinking you were on a beach...
This soufflé has never fallen flat on me, and I promise that it won’t for you, provided that you remember the following hints:
- Always have your ingredients measured and ready to go before you embark on the recipe.
- The egg whites must be whisked in a clean bowl, there must be absolutely no fatty residue in the bowl, otherwise the whites will not rise
- Whilst it is fine to prepare the coconut base of the soufflé ahead of time, the egg whites must be whisked just before you pop the soufflés in to cook, otherwise the volume of the egg whites will decrease as the air bubbles burst and you will be left with very sad-looking flat soufflés!
- The cream of tartar is a stabilising agent and will help to keep the air trapped in the egg whites and thus maintain the height of the whites and thus the height of the soufflé.
- Have the serving dishes, cutlery etc., ready to go as the soufflé comes out of the oven and serve immediately, at its most triumphant.
Scroll down for the recipe.
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Ingredients
For the buttered rum sauce- 30 ml double cream
- 30 g salted butter
- 55 g granulated sugar
- 2 tbsp dark rum
- 1 pinch of ground cinnamon
- 1 pinch of grated nutmeg
- 15 g unsalted butter, melted
- 30 g caster sugar, for dusting the ramekins
- 200 ml coconut milk
- 0.5 tsp coconut syrup
- 1 tbsp plain flour
- 1 tbsp cornflour
- 0.5 lime, zest only
- 3 room temperature, free-range eggs (room temperature is a must for height)
- 1 pinch of cream of tartar
- 55 g caster sugar
- 1 cup icing sugar, for dusting
Details
- Cuisine: Caribbean
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 15 mins
- Cooking Time: 15 mins
- Serves: 2
Step-by-step
- Make the sauce. In a small saucepan, on a low heat, stir the cream, butter and sugar together, so the sugar dissolves and the sauce is smooth – about 5-8 min. Do not let it boil. Cool to room temperature then add the rum, cinnamon and nutmeg. Stir occasionally to stop a film forming.
- Make the sauce. In a small saucepan, on a low heat, stir the cream, butter and sugar together, so the sugar dissolves and the sauce is smooth – about 5-8min. Do not let it boil. Cool to room temperature then add the rum, cinnamon and nutmeg. Stir occasionally to stop a film forming.
- Pre-heat the oven to 180C. Brush the inside of 4 ramekins with a little melted butter and coat fully with the caster sugar, shaking out any excess.
- Pre-heat the oven to 180C. Brush the inside of 4 ramekins with a little melted butter and coat fully with the caster sugar, shaking out any excess.
- In a saucepan, heat the coconut milk, coconut syrup, cornflour, flour and lime zest for 4min, until a little thickened but still loose. Place the egg yolks into a mixing bowl and add the thickened milk mixture, whisking until combined. Cover with foil and keep in a warm place.
- In a saucepan, heat the coconut milk, coconut syrup, cornflour, flour and lime zest for 4min, until a little thickened but still loose. Place the egg yolks into a mixing bowl and add the thickened milk mixture, whisking until combined. Cover with foil and keep in a warm place.
- In a separate bowl (absolutely clean and grease-free), whisk the egg whites until stiff peaks form. Add the sugar and a pinch of cream of tartar and continue to whisk until peaks are firm when the whisk is removed.
- In a separate bowl (absolutely clean and grease-free), whisk the egg whites until stiff peaks form. Add the sugar and a pinch of cream of tartar and continue to whisk until peaks are firm when the whisk is removed.
- Thoroughly beat ¼ of the beaten egg whites into the coconut mixture to loosen it. Add the remaining egg whites in two batches, quickly folding in each batch. Do not over fold – it doesn’t matter if the mixture is a bit streaky. Pour the soufflé mixture into the prepared ramekins, levelling off the tops with a palette knife. Trace your little fingernail around the inner rim of the soufflé.
- Thoroughly beat ¼ of the beaten egg whites into the coconut mixture to loosen it. Add the remaining egg whites in two batches, quickly folding in each batch. Do not over fold – it doesn’t matter if the mixture is a bit streaky. Pour the soufflé mixture into the prepared ramekins, levelling off the tops with a palette knife. Trace your little fingernail around the inner rim of the soufflé.
- Place in the oven for about 7-10min, until risen and golden brown, but still with a bit of a jiggle when gently shaken. Dust lightly and quickly with the icing sugar, place the ramekin on a plate next to the small jug of the buttered rum sauce. Serve immediately.
- Place in the oven for about 7-10 min, until risen and golden brown, but still with a bit of a jiggle when gently shaken. Dust lightly and quickly with the icing sugar, place the ramekin on a plate next to the small jug of the buttered rum sauce. Serve immediately.
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