Caramel Coconut Soufflé

For the caramel coconut soufflé, first caramelize the sugar. When brown, add the water and simmer, stirring constantly, until the sugar has dissolved. Let cool.

In the meantime, open the coconut and pour off the coconut water. Scoop out the flesh, peel and wash.

Sift flour with baking soda and milk powder. Stir in the caramel. Beat the sugar with the eggs until fluffy and also stir in. Work carefully so that the mixture does not collapse. Grease dariole molds.

Fill a pot with a steamer insert with a little water and bring to a boil. Place dariole molds in and fill to no more than 3/4 height with the batter. Cook for about 10 minutes. Then take them out, let them cool a little and turn them out.

Serve the caramel coconut soufflé sprinkled with coconut flakes.

Preparation Tip:

The caramel coconut soufflé can also be prepared in the steamer.

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