By Chef Jo Ann Kim

December 2021

Serves 6


  • 4 eggs, separated
  • 1/2 cup granulated sugar
  • 2/3 cup coconut milk
  • 6 tablespoons all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1/2 lime, zest and juice
  • 1/3 cup passionfruit pulp


  • Preheat the oven to 325°F degrees.
  • Place the yolks, sugar, milk, flour, and salt in a large
    bowl and whisk until smooth. Whisk in the lime zest, juice and
  • Whip the egg whites in a separate bowl until they hold
    stiff peaks.
  • Add about 1/3 of the passionfruit mixture to the whipped
    egg whites, and fold together until just combined.
  • Fold in the remaining passionfruit mixture, and transfer the
    batter into six 4-ounce ramekins.
  • Place the ramekins in a larger baking dish and pour hot water
    all around, until it comes about halfway up the sides of
    the ramekins.
  • Bake until cake has risen and is springy to the touch,
    about 35-40 minutes.
  • Enjoy!