Toasted-Coconut Soufflés With Ruby-Red Cranberry Sauce Recipe

Name: Toasted-Coconut Soufflés With Ruby-Red Cranberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; Pinch 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

Servings: persons

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
Pinch 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

1
Bring all ingredients to boil in small saucepan, stirring until sugar dissolves. Reduce heat; simmer until berries are soft, about 6 minutes. Pour mixture through strainer set over bowl, pressing on solids to extract liquid. Discard solids in strainer. DO AHEAD:
2
Rewarm sauce before using.
3
Melt butter in medium saucepan over medium heat. Add flour; whisk until bubbling but not brown, about 2 minutes. Gradually add coconut milk; whisk until mixture boils and thickens, about 1 minute. Remove from heat; whisk in 2 1/2 tablespoons sugar, rum, extract, and salt. Transfer to large bowl. Place plastic wrap directly onto surface of souffle base. DO AHEAD:
4
Bring to room temperature; whisk until smooth before continuing.
5
Butter eight 3/4-cup custard cups or ramekins; sprinkle with sugar, tilting cups to coat completely and tapping out any excess. Place cups on rimmed baking sheet. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 21/2 tablespoons sugar and beat until medium-stiff peaks form. Add 1/4 of whites to coconut base and whisk until lightened. Add remaining whites in 2 additions and fold in with rubber spatula. Fold in crushed toasted coconut. Divide souffle mixture among prepared cups; smooth tops. DO AHEAD:
6
Cover and chill.
7
Position rack in center of oven and preheat to 375u00b0F. Bake souffles until puffed and beginning to brown, about 18 minutes. Transfer 1 souffle to each of 8 plates. Top with warm cranberry sauce and garnish with toasted coconut; serve immediately.

472

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Toasted-Coconut Soufflés With Ruby-Red Cranberry 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.

Toasted-Coconut Soufflés With Ruby-Red Cranberry Sauce

How did you like this recipe?

Frequently Asked Questions