Pineapple and coconut soufflés recipe

402 ratings Rate
  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 320 calories / serving
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Heat the oven to Gas Mark 5, 190°C, fan 170°C. Scatter the coconut on a baking tray and toast in the oven for 1 minute until golden. Butter four 250ml (8fl oz) soufflé dishes.

Beat the egg yolks and half the sugar together in a bowl until pale. Stir in the pineapple, then add 2 tablespoons of the coconut

In a clean bowl, beat the egg whites to firm peaks. Add the remaining sugar to the egg whites and beat well until thick and glossy. Fold lightly into the pineapple mixture.

Fill the soufflé dishes to the brim and smooth the tops. Bake for 10 minutes until risen and lightly golden. Dust with icing sugar, scatter with remaining toasted coconut and serve immediately.


  • Ingredients

  • 3tbsp desiccated coconut
  • 1tbsp butter
  • 3 large eggs separated
  • 100g (3½oz) caster sugar
  • 200g (7oz) canned crushed pineapple, drained or puréed fresh pineapple
  • 1tbsp icing sugar
  • Energy 1340kj 320kcal 16%
  • Fat 15g 21%
  • Saturates 8g 40%
  • Sugars 41g 46%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 40.7g Protein 7.6g Fibre 1.7g


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