Coconut soufflé

Coconut soufflé

Anjum's Quick & Easy Indian
Lisa Linder

Soufflés have a scary reputation but are actually not so hard to make, and they are about the most impressive desserts you can bring to the table. These soufflés are a great way of finishing a meal; they rise a mile and get very sophisticated when paired, as here, with a creamy, bitter coffee ice cream. Together the flavours are the essence of South India. You can also pair the soufflé with chocolate- or fruit-flavoured ice creams, or serve them just as they are.


Quantity Ingredient
375ml creamy coconut milk
3 rounded teaspoons salted butter, plus more for the ramekins
70g desiccated coconut, plus 25 g more for the ramekins
60g caster sugar
5 level teaspoons cornflour
3 large egg whites
good-quality coffee ice cream, to serve
ground cinnamon, to serve


  1. Preheat the oven to 190°C.
  2. Put the coconut milk, butter, the 70 g of desiccated coconut and 30 g of the sugar into a saucepan. Place over a medium heat and bring to a boil, then cook for a few minutes, stirring all the time.
  3. Meanwhile, stir 2 tablespoons of cold water into the cornflour until smooth. Add this to the pan and return to the boil, stirring. Reduce the heat and simmer gently for five to seven minutes, or until the coconut mixture is thick. Leave to cool.
  4. Place the egg whites in a food mixer and whisk until they hold soft peaks. Add the remaining 30 g of sugar and whisk until the peaks are firm and glossy.
  5. Quickly dry-toast the 25 g of desiccated coconut in a small dry frying pan until golden, watching carefully so that it does not catch and burn. Butter six x 150ml ramekins and spoon in the toasted coconut, tipping the ramekins to coat all sides. Tip out the excess.
  6. Stir one-quarter of the egg whites into the cooled coconut mix. Then add the coconut mix to the remaining egg whites and – really gently – fold the whole thing together with a large metal spoon.
  7. Spoon the mixture into the prepared ramekins and level the surface with a palette knife. Run your thumb around the inner edge of each, making a small shallow indentation all the way round, then place on a baking tray and swiftly put into the hot oven, shutting the door quickly but gently.
  8. Cook for 16–18 minutes, or until well risen and golden on the top. The soufflés will rise before this time, but need the extra few minutes to cook through. Do not open the oven door to check on them earlier, or they may sink.
  9. Remove from the oven, place on plates and serve immediately with a small scoop of coffee ice cream and a dusting of cinnamon.
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