Coconut Souffle

Is anyone else addicted to the WB11 show Gossip Girl? 3 Monday nights ago, B was trying to take Nelly Yuki down in a battle of the highest SAT scores. Since when did the SAT high scores jump to 2000? I remember when I was high school, they were 1600! Of course, Nelly Yuki was portrayed as a classic Asian math genius with over-sized thick black glasses who was pretty much unbeatable in the education category. She could have used some help from B as far as an outfit upgrade though! What's with her hanging around B lately?

So why do I feel like an Asian math idiot? Aren't we all supposed to be geniuses in math? I blame the fact that I'm in fashion. Practically no one in the fashion industry knows how to do math. Fractions were never my thing. If I need to divide a fraction in five minutes, I'll most likely call someone for an answer. No one told me that I needed a calculator to bake!

I was trying to half this recipe since I only had 4 ramekins. All these things are only eaten by me so far, so if I could I would have divided the recipe for one person if I knew how! Well it's a good thing I made 4 anyway - because I ended up eating them all anyway!

You're right G, I better start getting recipes measured by weight!

Beware - your house will smell lovely as these rise away in the oven!

Coconut Souffles
(makes 8 servings)

1 cup finely shredded unsweetened dried coconut
1 1/2 cups unsweetened coconut milk
1 cup heavy whipping cream
1/2 cup whole milk
2 large eggs separated
1/4 teaspoon salt
3/4 sugar, plus more for sugaring the ramekins
1/2 cup plus 1 tablespoon all purpose flour
2 tablespoons unsalted butter at room temperature,
plus more for greasing the ramekins
2 teaspoons vanilla extract
1 large egg white


Put the coconut, coconut milk, cream, milk, egg yolks, salt, 1/2 cup plus 2 tablesppons sugar, and 1/2 cup of the flour in a medium saucepan, set over medium heat, and cook, whisking constantly, until the mixture thickens and boils. The consistency should be like a very thick batter. Remove from the heat and whisk in the butter and vanilla extract.

Let the coconut mixture cool slightly, then strain through a fine-mesh sieve into a large mixing bowl, pressing on the coconut to extract all the liquid. Set aside to cool completely.

Preheat the oven to 425F. Generously butter 8 4-oz ramekins, taking care to butter the rims, and lightly sugar tapping out any excess. Refrigerate the ramekins until you are ready to fill them.

Put the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Whisk until the whites are frothy, then with the machine running, slowly add the remaining 2 tablespoons sugar. Continue whisking until medium peaks form. (When you lift the whisk from the mixture, a peak will form and the very tip of the peak will fall back down.)

Whisk the cooled coonut cream until it loosens and has a near liquid consistency. Add all the whites to the cream and fold in very gently until there are just afew white streaks remaining. Sift the remaining 1 tablespoon flour over the mixture and fold in gently until no traces of the flour remain.

Divide the batter among the ramekins. Bake until puffed and light golden brown on top, about 20 minutes. Serve immediately.

I submitted these to the Mansi's Montly Mingle. Check it out!