Coconut and White Chocolate Souffles with Mango Rum Sauce
Elevate your dessert game with these show-stopping Coconut and White Chocolate Soufflés with Mango Rum Sauce! These airy, golden soufflés, made with finely toasted coconut and indulgent white chocolate, are delicately sweet and perfectly light, making them a dreamy finale to any meal. The soufflés are paired with a luscious mango rum sauce, blending the tropical sweetness of ripe mangoes with the warmth of dark rum for a bold flavor contrast. With a crisp powdered sugar finish and a velvety sauce on the side, this dessert is as impressive visually as it is delicious. Whether you’re hosting a dinner party or indulging your sweet tooth, this elegant creation is surprisingly approachable, with detailed steps to ensure your soufflés rise beautifully every time. Perfect for lovers of tropical flavors and sophisticated desserts alike!
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Recipe Information
Ingredients
- 50 grams Unsweetened shredded coconut
- 240 milliliters Whole milk
- 100 grams White chocolate, finely chopped
- 100 grams Granulated sugar
- 20 grams All-purpose flour
- 30 grams Unsalted butter
- 4 large Eggs, separated
- 0.25 teaspoons Cream of tartar
- 200 grams Ripe mango, diced
- 50 grams Brown sugar
- 2 tablespoons Dark rum
- 1 teaspoons Vanilla extract
- 2 tablespoons Powdered sugar (for dusting)
- 1 tablespoon Butter (for greasing ramekins)
- 2 tablespoons Granulated sugar (for coating ramekins)
Instructions
Preheat your oven to 200°C (400°F) and place a baking tray in the oven to heat.
Grease the inside of four 6-ounce ramekins with 1 tablespoon butter. Dust the insides with 2 tablespoons granulated sugar, ensuring an even coating. Shake out any excess and set the ramekins aside.
In a medium saucepan, toast the shredded coconut over medium heat for 2-3 minutes until lightly golden and fragrant. Remove and set aside.
In the same saucepan, heat the milk over medium-low heat until it begins to steam but does not boil. Remove from heat, stir in the white chocolate pieces, and whisk until smooth. Let it cool slightly.
In a medium bowl, whisk together 2 tablespoons of the granulated sugar, the all-purpose flour, and the butter until it forms a smooth paste.
Gradually whisk the warm milk and chocolate mixture into the paste until fully incorporated. Return the mixture to the saucepan over low heat and cook, stirring constantly, until it thickens (about 3-4 minutes). Remove from heat and let it cool slightly.
Whisk the egg yolks into the cooled mixture one by one until fully combined, then stir in the toasted coconut. Set the base aside.
In a large mixing bowl, use a hand or stand mixer to beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the remaining granulated sugar while beating, increasing to high speed, until stiff peaks form.
Gently fold the egg whites into the chocolate-coconut base in three additions, being careful not to deflate the mixture.
Divide the soufflé batter evenly among the prepared ramekins, filling each about ¾ full. Smooth the tops with a spatula and run your thumb along the rim of each ramekin to create a clean edge. This helps the soufflés rise evenly.
Place the ramekins on the preheated baking tray and bake for 15-18 minutes until the soufflés have risen and are lightly golden on top. Do not open the oven door while baking.
While the soufflés are baking, prepare the mango rum sauce. In a small saucepan, combine the diced mango, brown sugar, dark rum, and vanilla extract. Cook over medium heat, stirring occasionally, until the mango softens and the sauce thickens (about 6-8 minutes). Remove from heat and let it cool slightly before blending with an immersion blender or transferring to a blender to puree until smooth.
Dust the finished soufflés with powdered sugar and serve immediately, accompanied by the warm mango rum sauce.
Nutrition Facts
Calories |
2415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.5 g | 142% | |
| Saturated Fat | 75.2 g | 376% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 432 mg | 19% | |
| Total Carbohydrate | 321.4 g | 117% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 290.7 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 580 mg | 45% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1617 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
