Coconut-Rum Souffles With Chocolate-Rum Sauce

• 3 cups milk (use full-fat)
• 1 12 cups sweetened flaked coconut, toasted
• 6 large eggs, separated
• 1 14 cups sugar
• 12 cup all-purpose flour
• 2 tablespoons dark rum
• 1 tablespoon vanilla extract
• confectioners' sugar
• 8 ounces bittersweet chocolate or 8 ounces semisweet chocolate, chopped
• 12 cup whipping cream
• 2 tablespoons dark rum

1. Butter ten 2/3-cup souffle dishes (or ramekins); dust with sugar; arrange on a baking sheet.
2. Combine milk and 1 cup coconut in medium saucepan; bring to boil; remove from heat and cover; let stand 30 minutes; strain; discard coconut (or make up some rice pudding and stir it in); return milk to saucepan and boil until reduced to 2 cups, about 15 minutes (can be made 1 day ahead; cover and chill).
3. Preheat oven to 425F.
4. Whisk yolks, 1 cup sugar and flour in large saucepan until blended; gradually whisk in milk and rum; bring to boil over medium heat, whisking constantly; pour into large bowl; stir in vanilla; cool custard until warm, stirring occasionally, about 8 minutes.
5. Beat whites in large bowl to soft peaks; gradually add 1/4 cup sugar; beat until stiff but not dry; fold 1/3 of whites into warm custard; fold in remaining whites; fill souffle dishes halfway with batter; sprinkle 1 1/2 tsps coconut over each; spoon remaining batter over, dividing equally; top each with about 1/2 tsp coconut.
6. Place baking sheet with souffles in oven and bake souffles until puffed and golden, about 15 minutes; sift confectioners sugar over them; serve immediately, passing warm chocolate sauce separately; Remember A SOUFFLE WAITS FOR NO ONE!
7. For Chocolate-Rum Sauce: Stir chocolate and cream in medium saucepan over low heat until melted and smooth; mix in rum.

milk, coconut, eggs, sugar, flour, dark rum, vanilla, confectioners, bittersweet chocolate, whipping cream, dark rum

Taken from www.food.com/recipe/coconut-rum-souffles-with-chocolate-rum-sauce-104220 (may not work)