Food blogger Keri White came up with this pareve coconut souffle after tasting an inspiring dairy version in Mexico.
On a recent trip to Mexico, I tried a coconut souffle. It was divine. I was determined to recreate it at home, and I was pretty confident that I could make it pareve by using coconut milk instead of the real deal.
When I served it to my husband, he exclaimed, "This is the best thing to happen to Jews since the Red Sea parted!" With an endorsement like that, I had to share.
I found the coconut products in the Asian supermarket on Route 38 in New Jersey — frozen shredded coconut and frozen coconut milk. I do not recommend using the flaked, sweetened stuff you find in the bakery section of the supermarket; souffles are tricky things and the texture could suffer. I defrosted the coconut and milk on the counter and had plenty left over. I used some of the surplus in a fantastic green chutney and my daughter used the rest in her breakfast smoothies. But the souffle, oh, the souffle…
3 eggs, separated
3/4 cup plus 2 tablespoons sugar
1/4 cup flour
2/3 cup shredded coconut
1 1/3 cup coconut milk
1/4 teaspoon salt
Heat oven to 350 degrees. Spray a 1 -1/2 quart gratin or souffle dish with cooking spray.
1. Separate eggs carefully. (If you get any yolk into the whites, they won't whip properly.) Place whites in large mixing bowl with 1/4 cup sugar. Beat until they hold stiff peaks.
2. In a medium bowl, whisk yolks, 1/2 cup plus 2 tablespoons sugar, flour, salt, coconut and coconut milk. Fold gently into prepared whites.
3. Pour mixture into prepared baking dish, and set dish in pan of water. Bake 45 -50 minutes until the top begins to brown.
I prefer this served warm, but it is fine at room temperature or even chilled. It's delightful plain and needs absolutely nothing to stun even the haughtiest gourmand. But if you must, give it a drizzle of dark chocolate sauce or berry puree.
Serves 4 generously or 6 sensibly.