Coconut Mango Soufflé
from the former Renaissance Jamaica Grande

5 eggs, separated
1/4 cup Rumona rum liqueur
2 tablespoons lime or lemon juice
1 1/2 cup sugar
1 teaspoon vanilla
Pinch of salt
1/2 cup milk
3/4 cup cream of coconut
2 tablespoons plain gelatin
1 can (12 ounces) mango nectar or pulp of two fresh mangoes
1 cup heavy cream, whipped
1 package dried coconut flakes

Separate egg yolks from whites. Beat yolks with Rumona and lime or lemon juice until light and foamy. Whisk in sugar, vanilla and salt in top of double boiler over hot water until slightly thickened. Heat milk and coconut cream mix and stir to dissolve evenly. Next pour coconut cream and milk mix into egg yolk mixture. Stir and let cool for 20 to 30 minutes. With electric mixer at low speed, combine mango juice or pulp, whipped cream, whipped egg whites, and 1/2 package of coconut flakes. Add remaining ingredients except for remaining half of coconut flake package. Mix thoroughly and pour in soufflé dish lined with wax paper. Garnish the top of the soufflé with the remaining coconut flakes. Chill until firm. Serves six.