fruit maybe placed in the dishes before the batter is poured in. i find mangoes, bananas and pineapples work well with this coconut version. choose fruits that are already ripen and sweet but not too mushy. you may also go for a glazed finish. just dust the soufflé tops with icing sugar 2-3 minutes before the end of cooking. WORK QUICKLY SO THAT THE SOUFFLÉ DO NOT COLLAPSE! you can use a large or individual soufflé dishes. if using the small ones, stand the dishes on a baking tray and leave some space in between for easy handling and not sticking to each other when baked and risen.
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coconut souffle
serve 6

250ml milk
1 vanilla pod (or 1 t. natural vanilla essence)
50 g castor sugar, plus extra for dusting
4 eggs, separated
30g plain flour
15g cornflour
grated rind of 1lemon
3 T. Malibu
25g desiccated of (fresh) coconut
unsalted butter for greasing dish
icing sugar to decorate

grease a 1.5 litre soufflé dish (or 6 individual soufflé dishes), dust with caster sugar. prepare a "crème patisserie" (custard) using the milk, vanilla 30g caster sugar, egg yolks, plain flour and conrflour. stir in the lemon rind, Malibu and coconut. Cool slightly.
using the remaining caster sugar and egg white to make an "Italian Meringue". fold the meringue into the crème patisserie mixture. Run your thumb around the inside rim of the dish -- this will prevent the mixture from sticking to parts of the dish when rising so it rises evenly. bake at 190C for 15-20 minutes (for either the large or individual dishes) or until the soufflé is risen, set and golden. dusting with extra icing sugar and serve immediately.