Coconut souffle

Ingredients:

Serves Six

375ml creamy coconut milk

3 rounded tsp salted butter, plus more for the ramekins

70g desiccated coconut, plus

25g for the ramekins

60g caster sugar

5 level tsp cornflour

3 large egg whites

Good-quality coffee ice cream, to serve

A little ground cinnamon, to serve

Method:

Heat the oven to 190C/gas mark 5. Put the coconut milk, butter, the 70g of desiccated coconut and 30g of the sugar into a saucepan. Place over a medium heat and bring to the boil, then cook for a few minutes, stirring all the time.

Stir two tablespoons of cold water into the cornflour until smooth. Add this to the pan and return to the boil, stirring. Reduce the heat and simmer gently for five to seven minutes, or until the coconut mixture is thick. Leave to cool.

Whisk egg whites until they hold soft peaks. Add the remaining 30g of sugar and whisk until firm and glossy. Quickly toast the 25g of desiccated coconut in a small, dry frying pan until golden, watching carefully so it doesn’t burn.

Butter six 150ml ramekins and spoon in the toasted coconut, tipping the ramekins to coat all sides. Tip out the excess.

Stir a quarter of the egg whites into the cooled coconut mix. Then add the coconut mix to the remaining egg whites and gently fold together with a metal spoon. Spoon the mixture into the prepared ramekins and level with a palette knife. Run your thumb around the inner edge of each, making a small shallow indentation all the way round.

Place on a baking tray and swiftly put into the hot oven, shutting the door quickly but gently. Cook for 16 to 18 minutes, or until well risen and golden on the top. The souffles will rise before this time, but need the extra few minutes to cook. Don’t open the oven door to check earlier as they may sink.

Remove from the oven, place on plates and serve immediately with a small scoop of coffee ice cream and a dusting of cinnamon.