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Coconut soufflé

Serves about 4 people. One coconut is needed for two people

Vanille de Tahiti Taken from the book
"La Vanille de Tahiti"
by Jean-Louis Saquet

To order this book
Coconut soufflé


- Grated coconuts (keep the coconut shells)
- 3 eggs
- 2 tablespoons sugar
- 30 cl milk
- 80 g cornstarch
- 1 vanilla pod


Preheat the oven to 180 degrees. Boil the milk. In a bowl, beat 3 egg yolks, and keep the whites apart, split the vanilla pod and scrape out the seeds, add the latter to the egg yolks with the cornstarch and sugar. Then, pour progressively the milk into the mixture and mix the whole for about two minutes until thickened. Pour le mixture into a saucepan and mix it two more minutes over low heat. Leave it to cool. Whisk the egg whites to firm peaks. When the cream is cooler, add the egg whites carefully with a spatula. Fill 4 shell halves. Bake for about 25-30 minutes and be careful never to open the oven door.

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