Coconut Soufflé



  • 1 - 1/2 tablespoons unsalted butter, melted
  • 1 - cup toasted coconut
  • 4 - egg yolks
  • 4 - tablespoons sugar
  • 2 - tablespoons all-purpose flour
  • 1 - cup Coco Lopez® Cream of Coconut
  • 6 - egg whites
  • 1/2 - teaspoon cream of tartar Tangerine Chocolate Sauce (recipe follows)


Preheat the oven to 400°. Brush the inside of a 5-cup soufflé dish with half of the melted butter, taking special care to coat the inside rim. Place in the freezer for 5 minutes. Brush the soufflé dish with the remaining melted butter. (This double buttering prevents the soufflé from sticking as it rises.) Sprinkle the inside of the dish with 1/3 cup of the toasted coconut. Place the egg yolks in a medium-size bowl and whisk in 2 tablespoons of the sugar and the flour. Scald the coconut cream in a medium-size heavy saucepan over high heat.

Whisk the scalded coconut cream into the yolk mixture in a thin stream.

Return the yolk mixture to the pan, set over medium heat, and bring the mixture to a boil, whisking steadily. Cook the mixture until bubbly and thickened, about 2 minutes. Remove the pan from the heat and keep hot.

Starting the mixer on low, beat the egg whites, adding the cream of tartar after 20 seconds. Gradually increase the speed to medium, then to high. Sprinkle in the remaining 2 tablespoons sugar as the whites start to stiffen. Continue beating until the whites are firm and glossy, but not dry.

Whisk one-quarter of the whites into the hot yolk mixture to lighten it. Gently fold this mixture back into the remaining whites with a rubber spatula.

Gently spoon one-third of the soufflé mixture into the prepared soufflé dish. Sprinkle 1/3 cup of the toasted coconut on top. Spoon half of the remaining soufflé mixture into the dish and sprinkle with the remaining coconut. Spoon in the remaining soufflé mixture. (Any extra can be baked in buttered ramekins.) Smooth the top of the soufflé with a wet spatula. Wipe off the outside of the soufflé dish with a wet cloth. Run the tip of a paring knife around the inside edge of the dish to clear a path for the rising soufflé.

Bake the soufflé until puffed and golden brown, 15 to 20 minutes. Don't open the door during the first 10 minutes. When you open the door, do so just a crack and close it as quickly and gently as possible. To test for doneness, gently poke the dish with a wooden spoon. The soufflé should jiggle just slightly. Serve the soufflé immediately, with the Tangerine Chocolate Sauce on the side.

*Excerpted from Steven Raichlen's MIAMI SPICE. Copyright© 1993 by Steven Raichlen. Used by permission of Workman Publishing Co., Inc., New York. All Rights Reserved.