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Chocolat soufflé with coconut, banana and pecan nut

(0)
30 Min
 
portions
22 %

Carbs

10 %

Fats

6 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 500 g
Energy 789 kJ / 189 kcal 3943 kJ / 944 kcal
Sat. fat 7 g 31 g
Unsat. fat 2 g 10 g
Fibre 2 g 7 g
Salt 72 mg 356 mg
Units:
 
  • 158 ml
    coconut milk, canned
  • 120 g
    Egg, white
  • 100 g
    Banana
  • 50 g
    White Flour
  • 30 ml
    Maple syrup
  • 20 g
    Pecans nuts
  • 15 g
    Cocoa
  • 10 g
    Powdered sugar
  • 5 g
    Lime
  • 500 g
    Total recipe weight

Equipment

1 x Mixers , 1 x Hand blender , 1 x Muffin tin (12)
Method

Preparation time

10 Min

Cooking time

20 Min

1

Heat the oven to 175°C / 347°F and grease the muffin tin.

Roast the pecan nuts shortly for 5 - 8 minutes and crush them into small chunks.

2

Blend the coconut milk with the banana, lime juice, cocoa powder and maple syrup.

3

Beat the egg whites until firm and fluffy. Then add the powdered sugar.

4

Spoon half of the beaten egg whites through the coconut mix. Next fold through the white flour and the crushed pecan nuts.

5

Finally, fold through the remaining egg whites to keep mixture light and fluffy

6

Fill the muffin tins to just below the edge and bake for 20 minutes. Do not open the oven during the baking process. Serve immediately when the dish is ready.

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