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sugar coconut unsalted butter flour coconut milk lemon juice coconut extract vanilla egg whites cream of tartar bittersweet chocolate heavy cream
Viewed: 25 - Published at: 9 years agoIngredients
- 6 tablespoons sugar plus additional for coating custard cups
- a 7-ounce package sweetened flaked coconut (2 2/3 cups)
- 1 1/2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup canned unsweetened 14% to 15% fat coconut milk (preferably Goya brand)
- 2 teaspoons fresh lemon juice
- 3/4 teaspoon coconut extract
- 1/2 teaspoon vanilla
- 5 large egg whites
- 1/4 teaspoon cream of tartar
- 4 1/2 ounces fine-quality bittersweet chocolate (not unsweetened)
- 1 cup heavy cream
Method
- Preheat oven to 300F.
- Butter six 3/4-cup custard cups (3 1/2 by 2 1/2inches) or a 1-quart shallow baking dish and coat with sugar, knocking out excess sugar.
- In a baking pan spread coconut evenly and toast until pale golden, 18 to 20 minutes.
- Cool coconut in pan on a rack.
- Toasted coconut may be made 2 days ahead and kept in an airtight container at room temperature.
- In a saucepan melt butter over moderately low heat and whisk in flour.
- Cook roux, stirring, 3 minutes and whisk in coconut milk.
- Bring mixture to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes.
- Remove pan from heat and whisk in lemon juice, coconut extract, vanilla, and 2 tablespoons sugar.
- Transfer mixture to a large bowl and cool mixture, its surface covered with a buttered round of wax paper.
- Chill coconut mixture until cold, at least 2 hours, and up to 2 days.
- Preheat oven to 350F.
- With a wooden spoon beat coconut mixture to loosen.
- In a large bowl with an electric mixer beat whites with cream of tartar and a pinch salt until they just hold soft peaks.
- Gradually add remaining 4 tablespoons sugar, beating until whites just hold stiff peaks.
- Stir one fourth whites into coconut mixture to lighten and fold in remaining whites and three fourths toasted coconut gently but thoroughly.
- Pour souffle mixture into custard cups or baking dish and sprinkle with remaining toasted coconut.
- Run tip of a knife around edges of souffles to aid rising.
- Bake souffles in lower third of oven until puffed and golden brown, 18 to 20 minutes if using custard cups or 20 to 25 minutes if using baking dish.
- Chop chocolate.
- In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth.
- Remove top of double boiler or bowl from heat and stir in cream until combined well.
- Chocolate sauce keeps, covered and chilled, 1 week.
- Top souffles with sauce and serve immediately.