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START by peeling the pineapple, remove its hard core then puree 200 gram into the blender or food processor. Pineapple will puree much easier when adding a small amount of moisture for a smoother result.
ADD 150 ml coconut milk. RUN this smooth mixture through a sieve into a small pan. HEAT up slowly. MEANWHILE whisk the egg yolk and 50 gram sugar using an electric mixer until white and foamy, this will take a few minutes.
SLOWLY pour the warm pineapple mixture onto it and 6 tablespoons of flour. POUR everything back into the pan and let simmer on low heat for a few minutes.
YOU'LL notice the mixture will thicken very quickly, so keep stirring using a silicone spatula to prevent it from burning and creating lumps.
THE most important step for the mixture is to be cooked well. COOK until it has reached the same thickness as pudding, then let cool off to room temperature.
PRE-HEAT the oven to a temperature of 200 degrees Celsius.
DE-GREASE the bowl and whisk of the electric mixer using a few droplets of lemon juice and paper kitchen towels. BEAT the egg whites until stiff peaks form.
MEANWHILE grease the ramekins using (clarified) butter and add in a tiny layer of sugar onto the ramekins. SCOOP the egg whites through the pineapple mixture until a light batter appears.
FILL the ramekins to the edge with the batter. BAKE the pineapple souffles in about 12 minutes, depending on how powerful your oven is. OPTIONALLY dust using powdered sugar, enjoy!