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Toasted-Coconut Soufflés with Ruby-Red Cranberry Sauce

4.8

(7)

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Toasted-Coconut Soufflés with Ruby-Red Cranberry Sauce Patricia Heal

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

Ingredients

Sauce:

1 cup fresh or frozen cranberries (about 4 ounces)
3/4 cup cranberry juice cocktail
1/2 cup sugar

Soufflés:

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

  1. For sauce:

    Step 1

    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.

  2. For soufflés:

    Step 2

    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.

    Step 3

    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.

    Step 4

    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.

  3. Step 5

    • Available at many supermarkets and at Indian, Southeast Asian, and Latin markets.

Nutrition Per Serving

Per serving: 231.9 kcal calories
49.5 % calories from fat
12.7 g fat
10.6 g saturated fat
7.5 mg cholesterol
27.1 g carbohydrates
1.0 g dietary fiber
23.6 g total sugars
26.1 g net carbohydrates
3.4 g protein
#### Nutritional analysis provided by Bon Appétit
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Reviews (7)

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  • This was my first time making souffles. They turned out well and tasted good (not too sweet). I added Cointreau to the sauce and also left the cranberries in (didn't strain) so there was more of a fruit compote sauce. I didn't have any coconut extract so I used the juice from a real coconut. There is also no "wet" sweetened coconut available here, only tiny dry shavings so I added extra coconut juice to compensate. Overall, this recipe makes a great visual impression but for taste would rather try something different next time.

    • Marpod

    • Germany

    • 12/24/2012

  • A perfect light dessert! This recipe is fantastic exactly as written. I favor lighter, less sweet desserts, and so I'm always happy to find something that fits in this category while still being delicious. I'd happily serve this any time of year, especially if the meal was on the heavy side...like with steak or red meat. These would offer some sweetness without everyone feeling like they were about to die, ha. The coconut flavor was subtle, which we all liked, but some might want to amp up the extract. Otherwise, this is a great soufflé to have in one's repertoire.

    • davey1107

    • los angeles

    • 2/25/2012

  • phenominal**

    • Anonymous

    • 12/22/2010

  • I added a tiny sprinkle of sea salt on top and it made all the difference.

    • Neale_Smull

    • California

    • 12/20/2010

  • This was just delicious! It's soft and sweet and airy and just perfect. I did change a few things: realized halfway through that I was out of sugar, so I used brown sugar, and since cranberries aren't in season right now, I used raspberries. A definite repeat!

    • Puyi

    • Miami, FL

    • 6/15/2010

  • I served these desserts Christmas Eve and was happy with the result, though I think the recipe still needs some tweaking. I ended up baking the souffles about 4 minutes longer, and they were still a little runny in the middle. I also only got 6 servings instead of 8, but maybe this was because my eggs were smaller or something? All in all, a great do-ahead-but-fancy dessert. And a fun, light treat for the holidays.

    • ccm7g

    • Richmond, VA

    • 12/29/2009

  • My first time making souffle and it worked and it tasted fenomenal. My father in law broke his no sugar diet for this dessert...what more can I say?

    • Anonymous

    • 12/25/2009

Tags Soufflé Dessert Coconut Fruit Oven Bake Electric Mixer Bon Appétit