Thai-inspired Coconut Soufflé

Ingredients

While the French soufflé is traditionally made with ingredients like cheese or chocolate, our Thai-inspired version swaps those flavors for the tropical taste of coconut. We have also incorporated Thai culinary techniques and ingredients to infuse the soufflé with the essence of Thai cuisine. The result is a unique fusion of French and Thai flavors that will delight your senses. We alse have the original recipe for Soufflé, so you can check it out.

• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 4 large eggs, separated 4 large eggs, separated
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• 1/4 teaspoon pandan extract (optional, for a vibrant green color) 1/4 teaspoon pandan extract (optional, for a vibrant green color)
• 1/4 teaspoon lime zest 1/4 teaspoon lime zest
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat: 10g (6g saturated)
• Carbohydrates: 28g (20g sugars)
• Protein: 6g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease the ramekins with butter and dust them with sugar.
2. 2.
   In a saucepan, heat the coconut milk over medium heat until it starts to simmer. Remove from heat.
3. 3.
   In a mixing bowl, whisk together the sugar, flour, egg yolks, salt, vanilla extract, pandan extract (if using), and lime zest until well combined.
4. 4.
   Slowly pour the warm coconut milk into the egg yolk mixture, whisking continuously.
5. 5.
   In a separate bowl, beat the egg whites until stiff peaks form.
6. 6.
   Gently fold the beaten egg whites into the coconut mixture until fully incorporated.
7. 7.
   Pour the mixture into the prepared ramekins, filling them about 3/4 full.
8. 8.
   Bake in the preheated oven for 20-25 minutes, or until the soufflés have risen and turned golden brown.
9. 9.
   Remove from the oven and dust with powdered sugar.
10. 10.
    Serve immediately and enjoy the fluffy Thai Coconut Soufflés!

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a rich and creamy texture.
• Pandan extract — Pandan extract adds a vibrant green color and a subtle floral aroma to the soufflé. It can be found in Asian grocery stores.
• Lime zest — Make sure to use fresh lime zest for the best flavor.

Tips & Tricks

• Be gentle when folding the beaten egg whites into the coconut mixture to maintain the airiness of the soufflé.
• Serve the soufflés immediately after baking, as they will deflate quickly.
• For an extra tropical touch, serve the soufflés with a scoop of coconut ice cream or a drizzle of coconut syrup.

Serving advice

Serve the Thai Coconut Soufflés as a delightful dessert after a Thai-inspired meal. Dust them with powdered sugar and garnish with a sprig of fresh mint for an elegant presentation.

Presentation advice

To enhance the Thai-inspired presentation, serve the soufflés in individual ramekins placed on a banana leaf. The vibrant green color of the pandan extract will beautifully contrast with the white soufflé.