Toasted Coconut Soufflés with Ruby Red Cranberry Sauce

Ingredients

• 1 cup fresh or frozen cranberries (about 4 ounces)
• 3/4 cup cranberry juice cocktail
• 1/2 cup sugar
• 2 tablespoons (1/4 stick) unsalted butter
• 2 tablespoons all purpose flour
• 1 1/4 cups canned unsweetened coconut milk* (from one 13- to 14-ounce can)
• 5 tablespoons sugar, divided, plus additional for sprinkling
• 1 1/2 teaspoons white rum
• 3/4 teaspoon coconut extract
• of salt
• 5 large egg whites, room temperature
• 1/3 cup sweetened flaked coconut, lightly toasted, cooled, crushed into small flakes plus additional toasted sweetened flaked coconut for garnish
• 8 3/4-cup custard cups or ramekins

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