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Coconut and lime soufflé recipe

12 ratings

Soufflés have a reputation for being tricky to make, but it needn't be so with this easy to follow recipe, the lime and coconut go perfectly! See method

Serves 8
10mins to prepare and 30mins to cook
284 calories / serving

Ingredients

75g unsalted butter, plus extra for melting
3tbsp caster sugar
3 medium eggs
150ml (5fl oz) semi skimmed milk
100ml coconut milk
15g plain flour
15g (1/2oz) cornflour
1 lime
50g (2oz) caster sugar
190g icing sugar

If you don't have any limes, try a lemon instead

Each serving contains

Energy
1190kj
284kcal 14%
Fat
13g 18%
Saturates
7g 37%
Sugars
38g 42%
Salt
0.1g 2%

of the reference intake
Carbohydrate 41.1g Protein 3.7g Fibre 0.2g

Method

Preheat the oven to Gas Mark 5, 190°C, 170°C fan. Warm a baking sheet in the oven.
Brush 8 x 100ml (31⁄2fl oz) ramekins with melted butter and sprinkle over 2-3tbsp caster sugar in an even layer. Separate 3 medium eggs; set aside.
Pour 150ml (5fl oz) semi-skimmed milk and 100ml (31⁄2fl oz) coconut milk into a pan. Add 15g (1⁄2oz) plain flour, 15g (1⁄2oz) cornflour and 75g (3oz) unsalted butter. Cook for 5 minutes over a medium heat until the mixture has thickened. Stir in the zest of 1 lime. Gradually add the egg yolks and combine. Cover and leave to cool.
Whisk the egg whites with 50g (2oz) caster sugar until they form soft peaks. Mix a spoonful into the coconut mixture. Repeat until all the egg white is folded in.
Divide the mixture between the ramekins and level the top. Run a finger around the inside rim of the ramekins. Bake for 9-10 minutes on the hot baking tray.Dust with icing sugar and serve immediately.

Tip

Sprinkling ramekins with breadcrumbs or sugar helps the mixture rise; infusing the milk gives extra flavour; and folding in egg whites gently helps create light, fluffy soufflés.

See more French recipes