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Recipes

Toasted-Coconut Soufflés with Ruby-Red Cranberry Sauce

By Abigail Johnson DodgePhotography by Patricia Heal
Image may contain Food Creme Dessert Cream Cake Icing and Birthday Cake

Recipe information

  • Yield

    makes 8 Servings

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

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

Need to make a substitution?

Preparation

  1. 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. 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 2 1/2 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.

Nutrition Per Serving

One serving contains the following: Calories (kcal) 231.9 %Calories from Fat 49.5 Fat (g) 12.7 Saturated Fat (g) 10.6 Cholesterol (mg) 7.5 Carbohydrates (g) 27.1 Dietary Fiber (g) 1.0 Total Sugars (g) 23.6 Net Carbs (g) 26.1 Protein (g) 3.4
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