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Coconut and lime soufflé recipe

Coconut and lime soufflé recipe

9 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


  • 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

  • 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


  1. Preheat the oven to Gas Mark 5, 190°C, 170°C fan. Warm a baking sheet in the oven.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


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.

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