Coconut-Rum Souffles With Chocolate-Rum Sauce

Name: Coconut-Rum Souffles With Chocolate-Rum Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups milk (use full-fat); 1 ½ cups sweetened flaked coconut, toasted; 6 large eggs, separated; 1 ¼ cups sugar; ½ cup all-purpose flour; 2 tablespoons dark rum; 1 tablespoon vanilla extract; confectioners' sugar; 8 ounces bittersweet chocolate or 8 ounces semisweet chocolate, chopped; ½ cup whipping cream; 2 tablespoons dark rum

Servings: persons

3 cups milk (use full-fat)
1 ½ cups sweetened flaked coconut, toasted
6 large eggs, separated
1 ¼ cups sugar
½ cup all-purpose flour
2 tablespoons dark rum
1 tablespoon vanilla extract
confectioners' sugar
8 ounces bittersweet chocolate or 8 ounces semisweet chocolate, chopped
½ cup whipping cream
2 tablespoons dark rum

1
Butter ten 2/3-cup souffle dishes (or ramekins); dust with sugar; arrange on a baking sheet.
2
Combine milk and 1 cup coconut in medium saucepan; bring to boil; remove from heat and cover; let stand 30 minutes; strain; discard coconut (or make up some rice pudding and stir it in); return milk to saucepan and boil until reduced to 2 cups, about 15 minutes (can be made 1 day ahead; cover and chill).
3
Preheat oven to 425F.
4
Whisk yolks, 1 cup sugar and flour in large saucepan until blended; gradually whisk in milk and rum; bring to boil over medium heat, whisking constantly; pour into large bowl; stir in vanilla; cool custard until warm, stirring occasionally, about 8 minutes.
5
Beat whites in large bowl to soft peaks; gradually add 1/4 cup sugar; beat until stiff but not dry; fold 1/3 of whites into warm custard; fold in remaining whites; fill souffle dishes halfway with batter; sprinkle 1 1/2 tsps coconut over each; spoon remaining batter over, dividing equally; top each with about 1/2 tsp coconut.
6
Place baking sheet with souffles in oven and bake souffles until puffed and golden, about 15 minutes; sift confectioners sugar over them; serve immediately, passing warm chocolate sauce separately; Remember A SOUFFLE WAITS FOR NO ONE!
7
For Chocolate-Rum Sauce: Stir chocolate and cream in medium saucepan over low heat until melted and smooth; mix in rum.

1046

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups milk (use full-fat), 1 ½ cups sweetened flaked coconut, toasted, 6 large eggs, separated, 1 ¼ cups sugar, and more.

Yes, Coconut-Rum Souffles With Chocolate-Rum Sauce 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.

That's it — enjoy your meal!