1

In a small jug, mix 1 tablespoon of the coconut drink with the cornflour to make a smooth paste, then whisk in the rest of the coconut drink. Pour into a pan and set over a low-medium heat, stirring, until it begins to simmer. Cook for 1 minute until thick, then remove from the heat, cover with clingfilm and let cool.

2

Cook the raspberries in a separate pan for 1-2 minutes over a medium heat until they start to release their juice. Transfer to a food processor and blitz to a purée, then press through a sieve to remove the seeds. Set aside 125g to cool for the soufflés, and stir the icing sugar through the remaining purée to make a coulis.

3

Preheat the oven to 220°C, fan 200°C, gas mark 7. Mist 6 x 250ml ramekins with cooking spray, then dust with the flour. Put the ramekins onto a baking tray.

4

Whisk the egg whites in a large bowl until soft peaks form. Beat in the caster sugar, 1 tablespoon at a time, until you have a soft, shiny meringue mixture. In a separate bowl, beat together the coconut mixture and raspberry purée. Gently fold in one-third of the meringue mixture, then fold in the rest, in 2 additions.

5

Spoon into the ramekins, flatten the top with a palette knife and run your thumb around the rim to remove any excess mixture so it doesn’t stick to the ramekin and hold back the soufflé. Scatter over the coconut, then put the tray on the middle shelf of the oven. Immediately reduce the temperature to 200°C, fan 180°C, gas mark 6 and bake for 11-12 minutes until risen. Serve immediately with the raspberry coulis.