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Toasted-Coconut Souffls with Ruby-Red Cranberry Sauce

Toasted-Coconut Souffls with Ruby-Red Cranberry Sauce Recipe

  • 1 cup fresh or frozen cranberries (about 4 ounces)
  • 3/4 cup cranberry juice cocktail
  • 1/2 cup sugar
  • 2 tablespoons (1/4 stick) unsalted butter
  • 2 tablespoons all purpose flour
  • 1 1/4 cups canned unsweetened coconut milk* (from one 13-to 14-ounce can)
  • 5 tablespoons sugar, divided, plus additional for sprinkling
  • 1 1/2 teaspoons white rum
  • 3/4 teaspoon coconut extract
  • Pinch of salt
  • 5 large egg whites, room temperature
  • 1/3 cup sweetened flaked coconut, lightly toasted, cooled, crushed into small flakes plus additional toasted sweetened flaked coconut for garnish
  • Special equipment: 8 3/4-cup custard cups or ramekins
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