Frozen Coconut Soufflé

Yield: 8 portions

Large eggs, separated – 3
Large egg yolks – 5
Sugar – 1 cup plus 2 Tbsp.
Water – divided use 4 Tbsp.
Light corn syrup – 2 1/2 Tbsp.
Heavy cream – 2 cups
Coconut liqueur – 3 Tbsp.
Unsweetened coconut, shredded – 1/3 cup
Strawberries, raspberrie or other berries – 1 pint
Lemon, zest only, grated – 1
Toasted sweetened coconut – as needed


  1. In standing mixer, beat 8 yolks on medium speed. Meanwhile, place 1/2 cup sugar, 2 Tbsp. water and corn syrup in saucepan and heat until temperature reaches 243F. With mixer on, pour mixture over eggs, beating until yolks have doubled in volume.
  2. Beat cream and liqueur to soft peaks.
  3. Beat egg whites on low speed. Meanwhile, heat 1/2 cup sugar and 2 Tbsp. water in saucepan until temperature reaches 243F. While beating, drizzle over whites and beat until almost cool and soft peaks form.
  4. Fold unsweetened coconut into yolk mixture. Fold whites into whipped cream and then into yolk mixture.
  5. Fill pastry bag with soufflé mixture and pipe into eight 4 oz. ramekins lined around rims with aluminum foil (collar should exceed 1-in. about rim). Pipe to fill and freeze 6 hours or overnight.
  6. Place berries in saucepan with 2 Tbsp. sugar; heat 3 minutes. Remove from heat and stir in grated lemon.
  7. To serve, remove soufflé from ramekin and roll in toasted coconut. Place in shallow bowl; surround with fruit and its juices.