1/4 cup flour 1/2 cup sugar 1/4 teaspoon sea or kosher salt 1/2 cup unsweetened coconut milk 1/4 cup freshly squeezed orange juice 1/4 cup whole milk 1/4 cup dark rum 1/8 teaspoon Angostura bitters 2 large eggs, separated

Step 1 Heat the oven to 350 degrees. Combine the flour, sugar and sea salt in a mixing bowl and stir to mix.

Step 2 Combine the coconut milk, orange juice, milk, rum and bitters in a 2-cup measuring cup. Add the egg yolks and whisk or stir to blend. Stir into the dry ingredients and mix until no lumps remain.

Step 3Beat the egg whites in a second bowl just until stiff peaks form. Gently but thoroughly fold into the batter. Scrape into a souffle dish or 1-quart casserole. Set the dish into a large baking dish and pour hot water in to a depth of about 1 inch.

Step 4Bake for 50 minutes. Serve warm.

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