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1
For an impressive presentation, use coconut halves instead of ramekins for this recipe.
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2
To prep the coconuts, first drain the milk by using a corkscrew.
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3
Once drained, bake the coconuts in a 400 degree F oven for 10 to 15 minutes.
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4
Use a hammer to crack open coconuts to create halves.
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5
Create 4 foil rings and place them under the coconut shells for support.
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6
Preheat oven to 375 degrees F.
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7
Rub the inside of the ramekins or coconut shells with softened butter.
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8
Sprinkle granulated sugar into the molds, and twist so the sugar crystals coat the inside of the ramekins or coconut shells.
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9
Shake out any excess sugar.
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10
In a saucepan, combine the melted butter, 1/3 cup sugar, the flour and cornstarch.
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11
Slowly whisk the warm milk into the mixture.
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12
Bring to a boil, and reduce to low heat, stirring constantly, simmer until thick enough to coat the back of a wooden spoon.
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13
Slowly whisk the thickened mixture into the egg yolks a little at a time to temper them.
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14
Cover and allow to cool to room temperature.
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15
Stir in lime zest and juice.
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16
In a large bowl, beat the 6 egg whites, remaining 2 tablespoons sugar and a pinch of salt at high speed with an electric mixer until soft peaks form.
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17
Gently fold the whipped whites into the cooled egg mixture.
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18
Divide the souffle batter among the ramekins or coconut shells.
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19
If using the coconut shells, use your finger to clear the inside of the coconut rims, giving space for the souffle to rise.
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20
Bake until puffed and lightly browned, about 35 to 40 minutes.
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21
Top with toasted coconut, sprinkle with confectioners' sugar and garnish each a slice of lime.
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22
Serve immediately.
