Blueberry Coconut Soufflé


Light, healthy and delcious dessert!


Blueberry Coconut Soufflé


  • 4 eggs
  • 3/4 cups coconut milk
  • 3 tablespoons butter
  • 3 tablespoons coconut flour
  • 1/4 teaspoon salt
  • 1 cup blueberries
  • 1/3 cup coconut flakes


1. Whisk butter and milk in a small pot on medium low. Once blended together slowly add in coconut flour. Stir until batter is form. Remove from heat and let cool.
2. In a small bowl, combine egg yolks, add salt, and fold in batter mixture. Stir until smooth and set aside.
3. Combine egg whites in a mixing bowl. Beat on medium speed until foamy peaks start to form. Keep beating and slowly add in brown sugar. Beat again.Set aside.
4. Gently fold in 1/2 cup of blueberries into batter, then half egg white mixture. Repeat again. Fold in another 1/2 cup berries, then rest of egg white mixture and your coconut flakes.
5. Pour batter into 9x9 greased baking dish. Bake at 375F about 16-18 minutes depending on oven. Try not to open the oven while cooking.




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