Coconut and Pineapple Souffle
A light and fluffy soufflé, easy to make with pineapple and coconut. A good combination.
Ingredients
-
25g
Desiccated coconut
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3 large eggs separated
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100g
Caster Sugar
-
200g
Canned crushed pineapple, well drained
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15g
Icing sugar
Special Equipment
N/A
Method
1. Pre heat the oven to 190°C /Gas Mark 5/175°C fan.
2. Lightly spray 4 120 – 150ml small heat proof dishes or ramekins with low fat spray.
3. Scatter the coconut onto a baking sheet and toast for 2 – 3 minutes until golden.
4. Whisk the egg yolks and half the sugar in a large bowl until pale and fluffy. Stir in the pineapple.
5. In another bowl whisk the egg whites to firm peaks, then add the remaining sugar to them whisking until they are thick and glossy.
6. Gently fold the egg white mixture into the pineapple one, then fill the dishes to the brim, Smooth over with a palette knife
7. Bake for ten minutes until well risen and golden
8. Dust each with icing sugar scatter over the coconut.
Nutritional information (typical values per serving):
Calories - 240
Fat - 9 g
Peparation Time - 20 minutes
Cook Time - 15 minutes
Serves - 4
Storage Info - Eat immediately this will not keep!