Rainy Day Meals

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Coconut Milk Souffle

by

This is a recipe I pulled together for a friend who was avoiding dairy and carbs, but it is very adaptable. Use cream if you like, add sweeteners if you eat them. You can even make it savory with herbs or cheese!

Print Recipe
 Coconut Souffle
Course Dessert
Cuisine Zero-carb
Servings
Ingredients
Custard
  • 1 can Coconut cream Unsweetened -- try Trader Joes
  • .5 can Coconut milk
  • 5 egg yolks
Spices
  • 1/4 t cinnamon
  • 1 piece allspice
  • 1 lobe star anise This is 1/6 of a star
Flavorings
  • 3 drops Stevia
  • 1 drop fiorina Optional, this is a flavoring from King Arthur that I like a lot
  • 1 t vanilla
Egg whites
  • 4 whites You can use the remaining white to make meringues!
  • .25 t Cream of Tartar Optional but helpful -- this makes the whites hold up better.
Course Dessert
Cuisine Zero-carb
Servings
Ingredients
Custard
  • 1 can Coconut cream Unsweetened -- try Trader Joes
  • .5 can Coconut milk
  • 5 egg yolks
Spices
  • 1/4 t cinnamon
  • 1 piece allspice
  • 1 lobe star anise This is 1/6 of a star
Flavorings
  • 3 drops Stevia
  • 1 drop fiorina Optional, this is a flavoring from King Arthur that I like a lot
  • 1 t vanilla
Egg whites
  • 4 whites You can use the remaining white to make meringues!
  • .25 t Cream of Tartar Optional but helpful -- this makes the whites hold up better.
Instructions
Custard
  1. Scrape coconut milk and coconut cream into pan and warm.
  2. Grind spices together. You can adjust these spices to suit your tastes, but cinnamon and star anise help the mind perceive a sweet flavor without any carbs, so if you are making the carb-free version, try to use them.
  3. Add spices to heating coconut cream.
  4. (If using sweeteners other than stevia, add them here.)
  5. Beat egg yolks briefly, and temper with hot coconut cream.
  6. Stirring constantly over a low heat, cook custard until a spoon dipped in it is thickly coated, and a line drawn in the coating holds its shape for a moment.
  7. Cool custard and stir in flavorings.
Make the souffle
  1. Whip egg whites until frothy and add cream of tartar. Continue whipping until stiff peaks form.
  2. Fold some of the egg whites into the cooled cream until lightened.
  3. Fold in the rest of the egg whites just enough to incorporate, then pour into an oven-safe pan.
  4. Bake until souffle is puffy and top is slightly tan.
Recipe Notes

Notes: as provided there are no carbs in this souffle, but it has a very mild sweetness. I'm not a fan of stevia, so I add just enough to confuse the brain into thinking "dessert" -- this works particularly well if someone has been on a very low carb diet for a while.

If you're not on an extremely low-carb diet skip the Stevia and add the sweetener of your choice!

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