This winter-white dessert tasted like summer and was beautiful enough to serve year-round. We loved the individual servings of coconut soufflé baked in clear glass jars for maximum eye appeal. The ingredients ranged from traditional soufflé starters like cream of tartar, flour and sugar to fresh coconut, lime juice and coconut milk. The sweetness wasn't all sugar, though. Coconut milk -- the decidedly non-dairy liquid from this tropical fruit -- lent a honeyed, yet light, luxury to each bite.