Coconut and White Chocolate Souffles With Mango-Rum Sauce

May 09, 2023May 9, 20230 0
Coconut and White Chocolate Souffles With Mango-Rum Sauce recipe for a tropical twist on a classic dessert
in Dessert

Prep

25 min

Cook

20 min

Ready In

45 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 lb frozen mango
1 tablespoon minced fresh ginger
3/4 cup water
1/2 cup sugar
3 tablespoons white rum
1 1/2 cups whole milk
1/2 cup unsweetened coconut milk
8 large eggs , separated
1/2 cup sugar , plus
6 tablespoons sugar
2/3 cup all-purpose flour
4 ounces white chocolate
1/2 cup unsweetened flaked coconut
2 tablespoons melted butter
2 tablespoons coconut rum
powdered sugar , for dusting

Nutrision Information

Servings Per Recipe
6
Calories
516
Sugar
54g
Fat
23g
If you're looking for a unique and tropical dessert to impress your guests, this Coconut and White Chocolate Souffles With Mango-Rum Sauce recipe is the perfect choice. The coconut and white chocolate soufflés have a light and fluffy texture that will melt in your mouth, and the mango-rum sauce adds a fruity and boozy twist to this classic dessert. Additionally, the lightly toasted coconut sprinkled on top adds a crunchy contrast to the soft soufflés. This recipe serves six people and takes approximately 45 minutes to prepare and bake.

Instructions

1.Preheat oven to 375 degrees Fahrenheit. Grease six 6-ounce ramekins with melted butter.
2.Puree the frozen mango and ginger in a blender until smooth. Transfer to a saucepan and add water and sugar. Cook over medium heat, stirring occasionally, until the sugar is dissolved and the sauce is slightly thickened. Remove from heat and stir in white rum. Set aside.
3.In a medium saucepan, heat the milk and coconut milk over medium-high heat until scalded.
4.In a large bowl, whisk together the egg yolks and 1/2 cup of sugar until thick and pale yellow. Gradually whisk in the flour until smooth.
5.Gradually whisk the scalded milk into the egg mixture. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick and bubbly.
6.Remove from heat and stir in white chocolate until melted and smooth.
7.In a large bowl, beat the egg whites and remaining 6 tablespoons sugar until stiff peaks form. Fold in the egg yolk mixture until combined.
8.Spoon the batter into the prepared ramekins, filling each about three-quarters full. Place the ramekins on a baking sheet and bake for 18 to 20 minutes, until puffed and golden brown.
9.Meanwhile, in a small bowl, combine the flaked coconut and melted butter. Spread the mixture on a small baking sheet and bake for 5 to 7 minutes, until lightly toasted.
10.Remove the soufflés from the oven and sprinkle with coconut rum and powdered sugar. Serve immediately with mango-rum sauce and toasted coconut on top.

PROS

These soufflés have a light, airy texture with a tropical twist from the coconut and mango flavors.
The sauce is a perfect complement to the soufflés, adding a fruity and boozy kick.

CONS

Soufflés can be difficult to make and require some skill to get just right.
They must be served immediately after baking and cannot be reheated.

HEALTH & BENEFITS

While this dessert is not particularly healthy, the mango in the sauce provides several vitamins and minerals such as vitamin C, folate, and potassium. The coconut milk in the soufflés can also provide some medium-chain triglycerides which have been linked to boosting energy and aiding in weight loss.

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