Coconut Souffle
Ingredients
Custard
  • 1can Coconut creamUnsweetened — try Trader Joes
  • .5can Coconut milk
  • 5 egg yolks
Spices
  • 1/4t cinnamon
  • 1piece allspice
  • 1lobe star aniseThis is 1/6 of a star
Flavorings
  • 3drops Stevia
  • 1drop fiorinaOptional, this is a flavoring from King Arthur that I like a lot
  • 1t vanilla
Egg whites
  • 4 whitesYou can use the remaining white to make meringues!
  • .25t Cream of TartarOptional 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!