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Coconut orange souffles with strawberry sauce
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Orange and coconut add a unique twist to this airy souffle dessert.
Ingredients:
  • 250g punnet strawberries, washed, hulled
  • Olive oil spray, to grease
  • Caster sugar, to dust
  • 5 egg whites
  • 55g (1/4 cup) caster sugar
  • 2 tsp finely grated orange rind
  • 4.40 gm vanilla essence
  • 13.60 gm desiccated coconut
  • 60ml (1/4 cup) fresh orange juice
  • Pure icing sugar, to dust
Instructions:
  • Blend the strawberries in a food processor until they become smooth. Then, transfer the puree to a small jug and keep it aside.
  • Preheat your oven to 170°C. Grease four 310ml (1 1/4-cup) ovenproof soufflé dishes or ramekins with olive oil and sprinkle with caster sugar. Place the dishes in a baking dish.
  • Beat egg whites with an electric beater in a clean, dry bowl until soft peaks form. Gradually mix in sugar until firm peaks form. Stir in orange rind and vanilla until well combined.
  • Gently mix in coconut and orange juice using a large metal spoon, alternating batches, until just combined. Transfer the mixture into the dishes. Clean the inside rim of each dish with your finger to remove any excess mixture.
  • Fill the baking dish halfway up the sides with boiling water. Bake for 15-20 minutes until golden and puffed. Dust with icing sugar and serve right away with strawberry sauce.

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