Coconut And White Chocolate Souffles With Mango Rum Sauce Recipe

Name: Coconut And White Chocolate Souffles With Mango Rum Sauce
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: Serves 1 or more
Ingredients: Mango; Fresh Ginger; 1/4 cup water; 6 tablespoons granulated sugar; White Rum; Whole Milk; Unsweetened Coconut Milk; Eggs; All Purpose Flour; 6 ounces good quality white chocolate, finely chopped; Unsweetened Flaked Coconut; 2 tablespoons unsalted butter, melted; Coconut Rum; Powdered sugar, for dusting

Indulge in the tropical paradise of these light and airy Coconut & White Chocolate Soufflés, elevated by a luscious Mango Rum Sauce. This decadent dessert, inspired by Emeril Lagasse, is perfect for impressing guests or treating yourself to a luxurious evening.

Prep Time 30 mins

Cook Time 70 mins

Calories 494.6 kcal

Protein 21g

Rating 5.0 (2 Reviews)

Coconut And White Chocolate Souffles With Mango Rum Sauce

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Coconut And White Chocolate Souffles With Mango Rum Sauce

Mango
Fresh Ginger
1/4 cup water
6 tablespoons granulated sugar
White Rum
Whole Milk
Unsweetened Coconut Milk
Eggs
All Purpose Flour
6 ounces good quality white chocolate, finely chopped
Unsweetened Flaked Coconut
2 tablespoons unsalted butter, melted
Coconut Rum
Powdered sugar, for dusting

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How to Make Coconut And White Chocolate Souffles With Mango Rum Sauce

**Mango Rum Sauce:**
In a 1-quart saucepan, combine diced mangoes, 1/2 cup sugar, and 1/4 cup water. Bring to a boil over medium heat.
Reduce heat to low, simmer until mangoes are tender, about 10 minutes.
Remove from heat; carefully transfer to a blender and puree until smooth (about 30 seconds).
Return to saucepan, stir in 2 tablespoons of rum. Keep warm until ready to serve.
**Soufflés:**
In a 2-quart saucepan, combine 1 cup whole milk and 1 cup coconut milk. Bring to a simmer over medium heat.
In a large bowl, whisk together 4 large egg yolks, 1/2 cup sugar, and 1/4 cup flour until pale yellow and well combined.
Gradually whisk in about 1/3 cup of the hot milk mixture into the egg yolk mixture to temper.
Pour the tempered egg yolk mixture into the saucepan with the remaining milk mixture. Cook over medium-low heat, stirring constantly, until thickened (3-4 minutes). Do not boil.
Remove from heat. Stir in 6 ounces chopped white chocolate until melted and smooth.
Stir in 1/2 cup shredded coconut.
Transfer the mixture to a heatproof bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Cool completely to room temperature.
Preheat oven to 425°F (220°C).
Brush the inside of 8 ramekins with melted butter and coat lightly with 6 tablespoons sugar.
Once the pastry cream is cool, beat with a hand mixer until smooth. Stir in 2 tablespoons rum.
In a clean bowl, beat 4 large egg whites until soft peaks form. Gradually add the remaining 2 tablespoons sugar and beat until stiff, glossy peaks form.
Gently fold 1/3 of the egg whites into the pastry cream. Fold in the remaining egg whites in two additions until just combined.
Divide the batter evenly among the prepared ramekins.
Place ramekins on a baking sheet and bake for 12-14 minutes, or until puffed and golden brown.
Serve immediately, dusted with powdered sugar and topped with warm mango rum sauce.