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one cup fresh or frozen cranberries (about about four ounces)three/about four cup cranberry juice cocktailone/two cup sugartwo tablespoons (one quarter stick) unsalted buttertwo tablespoons all purpose flourone one quarter cups canned unsweetened coconut (Recipes by ingridients coconut) milk* (from one thirteen-to about fourteen-ounce can)five tablespoons sugar, divided, plus additional for sprinklingone one/two teaspoons white rumthree/about four teaspoon coconut (Recipes by ingridients coconut) extractPinch of saltfive large egg whites, room temperatureone third cup sweetened flaked, coconut (Recipes by ingridients coconut) lightly toasted, cooled, crushed into small flakes plus additional toasted sweetened flaked coconut (Recipes by ingridients coconut) for garnishSpecial equipment: about eight three/about four-cup custard cups or ramekins. . Toasted-Coconut Soufflés with Ruby-Red Cranberry Sauce.
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