Preparation: 30 mins l Cooking: 50 mins
Ingredients (serves: 4)
Melted butter or coconut oil, for greasing
Finely desiccated coconut, plus extra
4 eggs, at room temperature, separated, plus the white from more 1 egg
1 tablespoon plain flour
2/3 cup milk
2 tablespoons caster sugar
1 can coconut sweetened condensed milk
2 tablespoons coconut oil
2 tablespoons coconut syrup
20g unsalted butter
100g dark chocolate
For coconut jam, place all ingredients in a medium saucepan and cook over a medium heat, stirring, for 10-12 minutes or until golden. Set to one side.
For the chocolate sauce, place the cream and butter in a small saucepan and bring to a simmer over a medium heat. Finely chop chocolate and place in a bowl. Pour hot cream over the chocolate and leave to sit for 1-2 minutes, then stir until smooth. Pour into a serving jug.
For the soufflé, prepare 4 x 1 cup capacity soufflé dishes by brushing with butter or coconut oil, using the brush in an upwards motion to create columns for the soufflé to rise on. Dust with desiccated coconut and tip out any excess.