Chocolate Coconut Soufflé – a delicious recipe with eggs, sugar, butter, milk, chocolate melts, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. Grease 6 ovenproof glasses (1 cup each) or a 6 cup ovenproof dish.
2
Using an electric beater, beat egg yolks and half of the sugar together until pale and thick. Stir in butter. Fold in milk, chocolate, flour and coconut. In a separate bowl, beat egg whites until soft peaks form. Gradually beat in remaining sugar until glossy. Gently fold egg white mixture into chocolate mixture.
3
Pour into prepared glasses or dish. Place in a baking pan. Pour boiling water into pan so that glasses or dish are half immersed. Bake for 15-20 mins, if using glasses, or 40-45 mins, if using 1 large dish, until firm. Leave for 10 mins in hot water, then remove. Dust with powdered sugar and serve with whipped cream and hot fudge sauce, if using.
628
kcal
Calories
25
g
Fat
86
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 None large eggs, separated, 1 cup sugar, 2 1/2 tbsp butter, melted, 1 cup milk, and more.
Yes, Chocolate Coconut Soufflé falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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