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Dessert

Cocoanut Pudding Souffle

A baked soufflé-style pudding made from milk, cornstarch, sugar, coconut and beaten egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Cocoanut Pudding Souffle

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the pudding base

  1. Boil the milk in a saucepan.

  2. Mix the corn starch and sugar together dry, then add to the boiling milk while stirring rapidly.

  3. Once thickened, stir in the butter and cocoanut, then remove from heat and let cool slightly.

Fold and bake

  1. Beat the egg whites to a firm froth.

  2. Fold the pudding mixture into the egg whites, add flavoring, and pour into cups or a round mold.

  3. Bake at 400°F (200°C) for about 10 minutes.

  4. Dust with powdered sugar before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  3. Corn + lemontop 13% of all pairs
    Smell alikemoderate
    Cooked together1,927 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Rose + lemontop 13% of all pairs
    Smell alikelow
    Cooked together1,174 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Corn + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg whites
Whipped to a firm froth, they trap air and give the soufflé its light, risen structure.
Corn starch
Thickens the boiling milk into a pudding base that holds the foam together.
Milk
Forms the liquid base of the pudding, which is thickened by the starch.
Cocoanut
Adds body, texture and sweet coconut flavor to the pudding base.
Sugar
Sweetens the pudding and helps stabilize the whipped egg whites.
Butter
Adds richness and a smooth, tender mouthfeel to the pudding base.

The step that matters

Folding the pudding into the egg whites. Fold gently so the air trapped in the whipped whites is not knocked out. Overmixing deflates the foam, and the soufflé will not rise properly in the oven.

Swap the lemon

How well each one fits the dish's main ingredients (milk, sugar, corn, butter, egg, rose):

  1. Vanillafits better
  2. Coconutfits about as well
  3. Figfits about as well
  4. Lemonthe original

Fit is the average pairing score against milk, sugar, corn, butter, egg, rose. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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