No Bake Coconut Souffle with Pomegranate Jelly

Twinkling stars and decked up trees, the red nosed Rudolph and jolly old Santa, festive wreaths and shiny angels, joy and hope, reds whites and greens; it’s so difficult to contain the excitement that Christmas brings along

And equally enticing is all the food that happens during the holiday season. ‘Tis the time for cakes, cookies, rolls, pies, roasts, loaves, gravies and so much more. To add to your long list of recipes to try out this festive season is this recipe for a no bake coconut souffle with pomegranate jelly. Believe me when I say that this is one smashing dessert you can whip up with minimal effort.

The recipe for this souffle appeared in the Pachakam magazine. It was served on a base of cooked pineapple. While the souffle was great, I felt the pineapple base was a bit too sweet. I paired it with pomegranate jelly instead, and the end result was quite good (though I say so myself).

• Servings: 4-serving
• Time: 30 mins
• Difficulty: medium
• Print

Twinkling stars and decked up trees, the red nosed Rudolph and jolly old Santa, festive wreaths and shiny angels, joy and hope, reds whites and greens; it's so difficult to contain the excitement that Christmas brings along And equally enticing is all the food that happens during the holiday season

Summary

• Cuisine: american
• Course: dessert
• Cooking Time: 30 mins

Ingredients

For the coconut souffle

1 egg white

1 tin condensed milk (400 grams)

1 tin coconut milk (400 ml)

3 teaspoons powdered gelatine

1/4 cup cold water

one Juice of lemon

For the pomegranate jelly

1/2 cup water

1/2 cup sugar

1 1/2 tablespoons powdered gelatine

1/4 cup cold water

1 1/2 cups pomegranate juice

pinch A red color (optional)

Steps

1. Spinkle gelatine into 1/4 cup cold water. Leave for a few minutes to hydrate and swell up.
2. Beat the egg white in a clean, dry bowl till stiff.
3. Melt gelatine in a double boiler. Beat together condesed milk, coconut milk, melted gelatin and lemon juice. Mix with egg white. Pour into individual containers or a large pudding mould. Refrigerate till set or for atleast two hours.
4. For jelly: Sprinkle gelatine into 1/4 cup cold water and let it bloom.
5. Bring 1/2 cup water to boil. Mix in sugar and stir till it dissolves. Remove from heat and add gelatine mixture to the hot sugar solution. Stir till the gelatine melts. Add juice along with color and let the mixture cool down a bit.
6. Spoon the pomegranate mixture onto the set coconut souffle. Let it set again in the refrigerator.
7. Decorate with stars before serving.

For the coconut souffle recipe closely adapted from Pachakam magazine.