Coconut Cream Soufflé

1

Let the ingredients come to room temperature

2

Beat the flour, coconut milk, and cheese in a blender until smooth

Heat to high heat and whisk constantly until it forms a thick custard. Reserve

3

Whisk the egg whites until stiff peaks form

Gradually add the sugar, beating until stiff and glossy

4

Mix the egg yolks with one-third of the soufflé mixture

Add the remaining soufflé mixture, coconut flakes, and rum, mixing until smooth

Preheat the oven to a high temperature

5

Grease the cake pan with butter and pour in the mixture

Bake in a water bath for 10 minutes

6

Lower the temperature and let it bake for an additional 35 minutes

If the surface is browning, cover with aluminum foil and continue baking

7

Remove from the oven and let cool without removing from the water bath

Unmold

Custard

Blend the strawberries, sugar, and lemon juice in a blender until smooth

Serve chilled, garnished with whipped cream and sliced strawberries.