'1/2 cup of grated coconut'
'4 spoons (sopas) of unsalted butter'
'1/2 cup of chopped salted codfish'
'1 clove of crushed garlic'
'1 pinch of curry powder'
'1/2 teaspoon of chopped fresh thyme'
'1/2 teaspoon of diced bell pepper'
'250g of shrimp'
'1/2 teaspoon of salt'
'1/4 cup of all-purpose flour'
'1 1/4 cups of milk'
'4 large egg yolks'
'6 large egg whites'
'1 tablespoon of freshly squeezed lime juice'
'1/2 cup of grated coconut'
'4 spoons (sopas) of unsalted butter'
'1/2 cup of chopped salted codfish'
'1 clove of crushed garlic'
'1 pinch of curry powder'
'1/2 teaspoon of chopped fresh thyme'
'1/2 teaspoon of diced bell pepper'
'250g of shrimp'
'1/2 teaspoon of salt'
'1/4 cup of all-purpose flour'
'1 1/4 cups of milk'
'4 large egg yolks'
'6 large egg whites'
'1 tablespoon of freshly squeezed lime juice'
'Heat the coconut in a skillet and set aside.'
'In the same skillet, melt the butter, add the salted codfish, garlic, curry powder, thyme, bell pepper, and shrimp
Cook for five minutes, stirring occasionally.'
'Season with salt.'
'Add the flour and cook for one minute, stirring constantly.'
'Add the milk and cook, stirring constantly, until thickened, about five minutes or until it reaches the desired consistency.'
'Let cool.'
'Add the egg yolks, one at a time, stirring constantly.'
'Add the coconut and set aside.'
'In a blender, beat the egg whites with lime juice until stiff peaks form.'
'Fold in 1/4 of the beaten egg whites into the soufflé mixture, then gently fold in the remaining egg whites
Be careful not to deflate the mixture.'
'Pour the soufflé mixture into an ungreased 8-inch baking dish.'
'Bake in a moderate oven (180°C) for 30 minutes or until puffed and golden brown.'
'Serve immediately.'
