Toasted-Coconut Soufflés with Ruby-Red Cranberry Sauce

Name: Toasted-Coconut Soufflés with Ruby-Red Cranberry Sauce
Total time: 48 min
Yield: 8 servings
Ingredients: 1 cup fresh or frozen cranberries; ¾ cup cranberry juice cocktail; ½ cup sugar; 2 tablespoons unsalted butter; 2 tablespoons all purpose flour; 1¼ cups unsweetened coconut milk; 5 tablespoons sugar; 1½ teaspoons white rum; ¾ teaspoon coconut extract; 1 pinch salt; 5 large egg whites; ⅓ cup sweetened flaked coconut; 8 pieces custard cups or ramekins

Light and airy coconut soufflés served with a vibrant ruby-red cranberry sauce. This elegant dessert combines the tropical flavors of coconut milk and rum with a tart cranberry complement.

8 servings

48 min

Published October 4, 2025

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Ingredients

•1 cup fresh or frozen cranberries
•¾ cup cranberry juice cocktail
•½ cup sugar
•2 tablespoons unsalted butter
•2 tablespoons all purpose flour
•1¼ cups unsweetened coconut milk
•5 tablespoons sugar
•1½ teaspoons white rum
•¾ teaspoon coconut extract
•1 pinch salt
•5 large egg whites
•⅓ cup sweetened flaked coconut
•8 pieces custard cups or ramekins

Cooking Instructions

1.
Bring all ingredients to boil in small saucepan, stirring until sugar dissolves. Reduce heat; simmer until berries are soft, about 6 minutes. Pour mixture through strainer set over bowl, pressing on solids to extract liquid. Discard solids in strainer. DO AHEAD: Can be made 3 days ahead. Cover and chill. Rewarm sauce before using.
10 min
2.
Melt butter in medium saucepan over medium heat. Add flour; whisk until bubbling but not brown, about 2 minutes. Gradually add coconut milk; whisk until mixture boils and thickens, about 1 minute. Remove from heat; whisk in 2 1/2 tablespoons sugar, rum, extract, and salt. Transfer to large bowl. Place plastic wrap directly onto surface of soufflé base. DO AHEAD: Can be made 1 day ahead. Cover; chill. Bring to room temperature; whisk until smooth before continuing.
5 min
3.
Butter eight 3/4-cup custard cups or ramekins; sprinkle with sugar, tilting cups to coat completely and tapping out any excess. Place cups on rimmed baking sheet. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 21/2 tablespoons sugar and beat until medium-stiff peaks form. Add 1/4 of whites to coconut base and whisk until lightened. Add remaining whites in 2 additions and fold in with rubber spatula. Fold in crushed toasted coconut. Divide soufflé mixture among prepared cups; smooth tops. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
15 min
4.
Position rack in center of oven and preheat to 375°F. Bake soufflés until puffed and beginning to brown, about 18 minutes. Transfer 1 soufflé to each of 8 plates. Top with warm cranberry sauce and garnish with toasted coconut; serve immediately.
18 min
5.
Available at many supermarkets and at Indian, Southeast Asian, and Latin markets.

Ingredients

•1 cup fresh or frozen cranberries

•¾ cup cranberry juice cocktail

•½ cup sugar

•2 tablespoons unsalted butter

•2 tablespoons all purpose flour

•1¼ cups unsweetened coconut milk

•5 tablespoons sugar

•1½ teaspoons white rum

•¾ teaspoon coconut extract

•1 pinch salt

•5 large egg whites

•⅓ cup sweetened flaked coconut

•8 pieces custard cups or ramekins

Cooking Instructions

Bring all ingredients to boil in small saucepan, stirring until sugar dissolves. Reduce heat; simmer until berries are soft, about 6 minutes. Pour mixture through strainer set over bowl, pressing on solids to extract liquid. Discard solids in strainer. DO AHEAD: Can be made 3 days ahead. Cover and chill. Rewarm sauce before using.

10 min

Melt butter in medium saucepan over medium heat. Add flour; whisk until bubbling but not brown, about 2 minutes. Gradually add coconut milk; whisk until mixture boils and thickens, about 1 minute. Remove from heat; whisk in 2 1/2 tablespoons sugar, rum, extract, and salt. Transfer to large bowl. Place plastic wrap directly onto surface of soufflé base. DO AHEAD: Can be made 1 day ahead. Cover; chill. Bring to room temperature; whisk until smooth before continuing.

5 min

Butter eight 3/4-cup custard cups or ramekins; sprinkle with sugar, tilting cups to coat completely and tapping out any excess. Place cups on rimmed baking sheet. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 21/2 tablespoons sugar and beat until medium-stiff peaks form. Add 1/4 of whites to coconut base and whisk until lightened. Add remaining whites in 2 additions and fold in with rubber spatula. Fold in crushed toasted coconut. Divide soufflé mixture among prepared cups; smooth tops. DO AHEAD: Can be made 6 hours ahead. Cover and chill.

15 min

Position rack in center of oven and preheat to 375°F. Bake soufflés until puffed and beginning to brown, about 18 minutes. Transfer 1 soufflé to each of 8 plates. Top with warm cranberry sauce and garnish with toasted coconut; serve immediately.

18 min

Available at many supermarkets and at Indian, Southeast Asian, and Latin markets.