Toasted-Coconut Souffles with Ruby-Red Cranberry Sauce

Coconut milk, coconut extract, and rum give the soufflés a slightly tropical note. The vivid crimson sauce looks beautiful with the white soufflés.

Photo by Kira A.
Adapted from epicurious.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from epicurious.com

Ingredients

  • SAUCE:

  • 1

    cup fresh or frozen cranberries (about 4 ounces)

  • 3/4

    cup cranberry juice cocktail

  • 1/2

    cup sugar

  • SOUFFLES:

  • 2

    tablespoons (1/4 stick) unsalted butter

  • 2

    tablespoons all purpose flour

  • 1 1/4

    cups canned unsweetened coconut milk* (from one 13-to

  • 14-ounce can)

  • 5

    tablespoons sugar, divided, plus additional for sprinkling

  • 1 1/2

    teaspoons white rum

  • 3/4

    teaspoon coconut extract

  • Pinch of salt

  • 5

    large egg whites, room temperature

  • 1/3

    cup sweetened flaked coconut, lightly toasted, cooled, crushed

  • into small flakes plus additional toasted sweetened flaked coconut

  • for garnish

  • Special equipment: 8 3/4-cup custard cups or ramekins

Directions

SAUCE: Bring all ingredients to boil in small saucepan, stirring until sugar dissolves. Reduce heat; simmer until berries are soft, about 6 minutes. Pour mixture through strainer set over bowl, pressing on solids to extract liquid. Discard solids in strainer. DO AHEAD: Can be made 3 days ahead. Cover and chill. Rewarm sauce before using. SOUFFLES: 1. Melt butter in medium saucepan over medium heat. Add flour; whisk until bubbling but not brown, about 2 minutes. Gradually add coconut milk; whisk until mixture boils and thickens, about 1 minute. Remove from heat; whisk in 2 1/2 tablespoons sugar, rum, extract, and salt. Transfer to large bowl. Place plastic wrap directly onto surface of soufflé base. DO AHEAD: Can be made 1 day ahead. Cover; chill. Bring to room temperature; whisk until smooth before continuing. 2. Butter eight 3/4-cup custard cups or ramekins; sprinkle with sugar, tilting cups to coat completely and tapping out any excess. Place cups on rimmed baking sheet. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 21/2 tablespoons sugar and beat until medium-stiff peaks form. Add 1/4 of whites to coconut base and whisk until lightened. Add remaining whites in 2 additions and fold in with rubber spatula. Fold in crushed toasted coconut. Divide soufflé mixture among prepared cups; smooth tops. DO AHEAD: Can be made 6 hours ahead. Cover and chill. 3. Position rack in center of oven and preheat to 375°F. Bake soufflés until puffed and beginning to brown, about 18 minutes. Transfer 1 soufflé to each of 8 plates. Top with warm cranberry sauce and garnish with toasted coconut; serve immediately.

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