Toasted-Coconut Soufflés with Ruby-Red Cranberry Sauce

Name: Toasted-Coconut Soufflés with Ruby-Red Cranberry Sauce
Yield: makes 8 Servings
Ingredients: 1 cup fresh or frozen cranberries (about 4 ounces); 3/4 cup cranberry juice cocktail; 1/2 cup sugar; 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; 8 3/4-cup custard cups or ramekins

By Abigail Johnson DodgePhotography by Patricia Heal

October 8, 2009

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