Fish Salpicon Souffle

Ingredients

• 4 tablespoons dessicated coconut, to line ramekin insides
• 400 ml regular coconut milk
• 4 - 5 pandan leaves (optional)
• 1-2 tablespoons cornstarch
• 1 tablespoon coconut flour
• 1/2 – 1 cup Fish Salpicon
• 2 large free-range egg yolks
• 3 large free-range egg whites
• A little unsalted softened butter , for greasing
• Salt and pepper, to taste
• 3 fresh (or frozen) tilapia fillets
• Vegetable oil, to fry the fish
• 1/3 cup of sweetcorn
• Juice and zest of 1 lime
• 1 small hot chili (Serrano, bird chili, etc.), seeded and finely chopped
• 2 scallions, white and green parts, thinly sliced
• Large handful cilantro leaves, roughly chopped
• Large handful parsley leaves, roughly chopped
• 1-2 tablespoons of sweet chilli sauce

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