These ingredients make one to two good sized servings.
Half a banana
1/2 Can Coconut Milk
1/4 Teaspoon Vanilla
1-2 Tablespoons Cocoa Powder (depending on how dark you want your pudding)
2 Tablespoons Stevia (more or less to taste)
1-2 Tablespoons Unseeetened Coconut Shreds
A handful of enjoy life chocolate chips
4 Large Strawberries
Preheat oven to 350
In a Blender mix Banana, Coconut Milk, Eggs, Vanilla, and Stevia until smooth
Pour roughly half of mixture into oven proof bowls that have a few pinches of coconut shreds in the bottom and drop a few chocolate chips in each - this will be the soufflé portion - note this makes a ooey gooey soufflé, if you want a more dry soufflé you will have to beat your egg whites separate from the rest of the mix and fold them together before they go in the oven.
Place oven proof bowls in a larger baking dish and add about half an inch of hot water to the bottom of the larger dish
Bake for 30-60 min (depending on the size of your dishes) until the soufflés rise a little but before they cook through all the way
Now, in the same blender, add your cocoa powder to the mix.
Pour the remaining blender mixture (with the cocoa included) in a nonstick pan
Wash your blender before the next step
Slowly cook your nonstick pan mixture over low-medium heat until it begins to thicken and the eggs seem to be cooking - don't worry if it curdles a little
Scoop everything back into the blender and blend until smooth
Pour most of your mixture into bowls and allow to chill in the fridge while the soufflés bake.
In a small pan, toast your coconut over medium heat until lightly browned
Dip the strawberries in what's left if your blender mixture
Roll dipped strawberries in toasted coconut and place on a plate in the freezer
When the soufflés are finished pull everything out and enjoy together. I love mixing the chocolate pudding and the soufflé but you could always save the pudding for later and just enjoy the soufflés by themselves :)