Coconut Chocolate Soufflé

Desserts / Sweets / Treats

Coconut Chocolate Soufflé

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Chef's Note

Celebrate National Chocolate Soufflé Day with a tropical twist by indulging in a heavenly Coconut Chocolate Soufflé! Whip together a velvety chocolate batter, then fold in the richness of coconut cream for a delightful flavor infusion. As it rises to a fluffy perfection in the oven, you'll experience a divine marriage of decadent chocolate and tropical coconut, creating a dessert that's as irresistibly indulgent as it is uniquely celebratory.


20 minutes


15 minutes



Serving Size

1/2 soufflé


  • ½ Tbsp. olive oil

  • ¼ cup granulated sugar

  • 4 oz. dark chocolate

  • ⅓ cup coconut cream

  • 3 egg whites

  • 2 egg yolks

  • 1/8 tsp. cream of tartar


In a double boiler, melt chocolate, ½ Tbsp. olive oil, and coconut cream. Set aside and let cool.


In a separate bowl, beat egg whites with a hand mixer until peaks form. Whisk egg yolks into cooled chocolate mixture. Fold in egg whites, ¼ cup sugar, and cream of tartar.


Grease 2 ramekins with olive oil and dust with sugar. Divide chocolate batter between 2 ramekins.


Bake for 15 minutes in a 375ºF oven. Serve immediately. If desired, dust with sugar or garnish with fresh berries.

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