ADVERTISEMENT
1. Prep your ramekins:
Preheat oven to 200°C (390°F).
Grease 4 ramekins generously with butter, then dust with flour or shredded coconut. Shake out the excess and set aside.
2. Melt chocolate & butter:
In a heatproof bowl, melt white chocolate and butter together over a pot of simmering water (double boiler style), stirring until smooth.
Remove from heat and let cool slightly.
3. Beat eggs & sugar:
In a separate bowl, whisk eggs, egg yolks, and sugar until light, pale, and fluffy (about 2–3 minutes).
4. Combine & fold:
Gently stir the melted chocolate mixture into the egg mixture.
Fold in flour, desiccated coconut, and vanilla/coconut extract if using.
5. Fill and bake:
Divide the batter evenly between the ramekins.
Bake for 10–12 minutes, until the edges are set but the center is still soft and slightly jiggly.
6. Serve:
Let stand for 1 minute, then gently invert onto plates (or serve in ramekins if preferred).
Dust with powdered sugar, top with a scoop of coconut or vanilla ice cream, and a few toasted coconut flakes for extra flair.
🌴 Optional Extras:
Add a raspberry or passionfruit coulis for a fruity contrast.
Stir a bit of lime zest into the batter for a zesty lift.
Garnish with white chocolate curls or edible flowers for a beautiful finish.
ADVERTISEMENT
