6 tablespoons sugar, plus additional for coating the cups
7 ounces sweetened coconut flakes
1½ tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup canned unsweetened coconut milk
2 teaspoons fresh lemon juice
¾ teaspoon coconut extract
½ teaspoon vanilla
5 large egg whites
¼ teaspoon cream of tartar
4½ ounces bittersweet chocolate, not unsweetened
1 cup heavy cream
Preheat oven to 300°F.
In a baking pan spread coconut evenly and toast until pale golden, 18 to
Cool coconut in pan on a rack.
may be made 2 days ahead and kept in an airtight container at room
In a saucepan melt butter over moderately low heat and whisk in flour.
Cook roux, stirring, 3 minutes and whisk in coconut milk.
mixture to a boil, whisking constantly, and simmer, whisking
occasionally, 3 minutes.
Remove pan from heat and whisk in lemon
juice, coconut extract, vanilla, and 2 tablespoons sugar.
mixture to a large bowl and cool mixture, its surface covered with a
buttered round of wax paper.
Chill coconut mixture until cold, at
least 2 hours, and up to 2 days.
Preheat oven to 350°F.
With a wooden spoon beat coconut mixture to loosen.
In a large
bowl with an electric mixer beat whites with cream of tartar and a pinch
salt until they just hold soft peaks.
Gradually add remaining 4
tablespoons sugar, beating until whites just hold stiff peaks.
Stir one fourth whites into coconut mixture to lighten and fold in
remaining whites and three fourths toasted coconut gently but
Pour soufflé mixture into custard cups or baking dish and sprinkle with
remaining toasted coconut.
Run tip of a knife around edges of
soufflés to aid rising.
Bake soufflés in lower third of oven until
puffed and golden brown, 18 to 20 minutes if using custard cups or 20 to
25 minutes if using baking dish.
chocolate sauce while soufflés are baking:
In a double boiler or a metal bowl set over a
saucepan of barely simmering water melt chocolate, stirring until
Remove top of double boiler or bowl from heat and stir in
cream until combined well.
Chocolate sauce keeps, covered and chilled, 1 week.
Top soufflés with sauce and serve immediately.