Coconut Soufflés with Sazerac Sauce

Coconut Soufflés with Sazerac Sauce
Serves 8
Sazerac sauce adds a uniquely New Orleans flavor to this coconut soufflé.
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  1. ½ cup sugar, plus more for dusting, divided
  2. 4 egg yolks
  3. 2 tablespoons all-purpose fl our
  4. 1¼ cups coconut milk
  5. ½ cup confectioners’ sugar
  6. 1 teaspoon vanilla extract
  7. 1 teaspoon coconut extract
  8. 6 egg whites, at room temperature
  9. ½ teaspoon distilled white vinegar
  10. 1 teaspoon meringue powder (see note)
  11. Sazerac Sauce, recipe follows
  12. Garnish: confectioners’ sugar
  1. Preheat oven to 375°. Spray 8 (6-ounce) ovenproof ramekins with nonstick cooking spray. Coat with sugar, shaking off excess. Place a rimmed baking sheet in oven to warm.
  2. In a medium bowl, beat yolks and ¼ cup sugar with an electric mixer at high speed until thick and pale, about 6 to 8 minutes. Sift flour over egg yolk mixture, and beat to combine.
  3. In a small saucepan, combine coconut milk, confectioners’ sugar, and extracts. Cook over medium heat, whisking constantly, until mixture just begins to boil. Remove from heat.
  4. Gradually add warm coconut mixture to egg yolk mixture, whisking constantly until combined and mixture is smooth. Place mixture into saucepan, and return to heat. Cook over medium heat, and slowly bring to a simmer. Cook, whisking constantly, about 4 minutes. Remove from heat and set aside.
  5. In a separate medium bowl, beat egg whites, vinegar, and meringue powder with an electric mixer at high speed until stiff peaks form, about 4 to 5 minutes.
  6. Add ⅓ egg white mixture to egg yolk mixture, folding with a spatula. Add remaining egg white mixture, gently folding until combined, being careful not to overmix.
  7. Divide mixture among prepared ramekins. Remove sheet pan from oven; place soufflés onto warm sheet pan. Bake until soufflés have risen and tops are light golden brown, about 20 minutes. Remove from oven, and serve immediately with Sazerac Sauce.
  1. Look for meringue powder in well-stocked specialty stores or online at
Louisiana Cookin
Sazerac Sauce
Yields 1
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  1. 1 cup water
  2. ½ cup rye whiskey
  3. 3 tablespoons absinthe
  4. 2 drops Peychaud's bitters
  5. 1½ cups sugar
  6. 1 teaspoon fresh peeled orange zest
  7. ½ vanilla bean, split in half lengthwise, seeds scraped and reserved
  1. In a small saucepan, combine 1 cup water, whiskey, absinthe, and bitters. Add sugar, whisking to combine. Add zest and reserved vanilla bean seeds. Bring to a simmer over medium-high
  2. heat. Continue to cook until slightly thickened, 8 to 10 minutes. Remove from heat; cool completely and strain. Refrigerate in an airtight container up to 2 weeks.
Louisiana Cookin


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