2 cups (heaping) of all-purpose flour
3/4 cup (heating) of water
3 tablespoons of butter
1 cup (heaping) of passion fruit juice (made with 1/2 cup (heaping) of juice and 1/2 cup (heating) of water)
6 eggs
2 egg whites
4 tablespoons of cornstarch
1 small grated coconut
2 cups (heaping) of all-purpose flour
3/4 cup (heating) of water
3 tablespoons of butter
1 cup (heaping) of passion fruit juice (made with 1/2 cup (heaping) of juice and 1/2 cup (heating) of water)
6 eggs
2 egg whites
4 tablespoons of cornstarch
1 small grated coconut
Preheat the oven to medium heat and place a baking dish with a central hole in it
Make a syrup by dissolving 2 cups of sugar and 3/4 cup of water in a saucepan, then remove from heat
Remove the dish from the oven, add the butter and passion fruit juice, whisk until smooth, let cool and reserve
Beat eggs, egg whites, and cornstarch together in a blender
Add coconut and pour the mixture into the baking dish
Bake the soufflé in a moderate oven for 20 minutes in a water bath
Serve still warm.
