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1 cup finely shredded unsweetened dried
coconut
1½ cups unsweetened coconut milk
1 cup heavy whipping cream
½ cup whole milk
2 large eggs, separated
¼ teaspoon salt
¾ cup sugar, plus more for sugaring the
ramekins
½ cup plus 1 tablespoon all-purpose
flour
2 tablespoons unsalted butter, at room
temperature,
plus more for greasing the
ramekins
2 teaspoons vanilla extract
1 large egg white
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Method:
Put the coconut, coconut milk, cream,
milk, egg yolks, salt, ½ cup plus 2 tablespoons sugar, and ½ cup of
the flour in a medium saucepan, set over medium heat, and cook,
whisking constantly, until the mixture thickens and boils. The
consistency should be like a very thick batter. Remove from the
heat and whisk in the butter and vanilla extract. Let the
coconut mixture cool slightly, then strain through a fine-mesh sieve
into a large mixing bowl, pressing on the coconut to extract all the
liquid. Set aside to cool completely. Preheat the oven to
200°C. Generously butter eight 4-ounce ramekins, taking care to
butter the rims, and lightly sugar, tapping out any excess.
Refrigerate the ramekins until you are ready to fill them. Put
the egg whites in the bowl of an electric mixer fitted with the whisk
attachment. Whisk until the whites are frothy, then, with the
machine running, slowly add the remaining 2 tablespoons sugar.
Continue whisking until medium peaks form. (When you lift the
whisk from the mixture, a peak will form and the very tip of the peak
will fall back down.) Whisk the cooled coconut cream until it
loosens and has a near liquid consistency. Add all the whites to
the cream and fold in very gently until there are just a few white
streaks remaining. Sift the remaining 1 tablespoon flour over
the mixture and fold in gently until no traces of flour remain.
Divide the batter among the ramekins. Bake until puffed and
light golden brown on top, about 20 minutes. Serve immediately.
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