The Uncomplicated Coconut Souffle

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READY IN: 1hr
SERVES: 6-8
YIELD: 5 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix eggs, cream, sugar and zest in an electric blender.
  • Cut cream cheese into pieces and add to container with coconut.
  • Blend at high speed for 10 seconds.
  • Pour into a buttered 1 quart casserole or souffle dish.
  • Bake in a preheated 375 degree oven for 50 minutes.
  • Blended mixture can be refrigerated up to 2 1/2 hours before baking; increase baking time to 1 hour.
  • * To make a hot chocolate souffle, prepare as directed above, eliminating the orange zest and substituting 1 4 oz. package of German sweet chocolate,melted, for the coconut.
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