Ingredients

• 200ml/7fl oz coconut milk
• 1 tbsp plain flour
• 1 tbsp cornflour
• 1 lime
• zest only
• 75g/2¾oz butter
• plus extra for preparing the ramekins
• 3 free-range eggs
• separated
• 55g/2oz caster sugar
• plus extra for dusting the ramekins
• icing sugar
• for dusting

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Brush two ramekin dishes with a little melted butter. Add a small amount of sugar to each
• turn them to coat the sides and bottom
• shaking out any excess.
• Heat the coconut milk
• flour
• cornflour
• lime zest and butter in a saucepan over a medium heat for 5-6 minutes
• or until thickened slightly.
• Put the egg yolks into a bowl and pour the coconut milk mixture over them
• whisking continuously until well combined.
• In a separate
• clean bowl
• whisk the egg whites with the sugar until it forms soft peaks when the whisk is removed.
• Carefully fold the coconut mixture into the egg white mixture.
• Pour the soufflé mixture into the ramekins
• level off the tops with a palette knife and place onto a baking tray. Transfer to the oven for 6-8 minutes
• or until risen and golden-brown.
• To serve
• dust with icing sugar using a sieve. Serve immediately.