4 oz. cream cheese
1/2 c. milk
2/3 c. semi-sweet chocolate chips
4 egg yolks
dash of salt
1/2 c. flaked coconut
1 tsp. vanilla
4 egg whites
1/4 c. powdered sugar
whipped cream or whipped topping (optional)

Beat cream cheese and milk with beater in saucepan. Add chocolate chips. Heat over low heat. Stir until chocolate chips melt. Beat egg yolks and salt together. Stir part of chocolate mixture into egg yolks. Stir egg yolks into rest of chocolate mixture. Cook over low heat, stirring constantly until slightly thickened. Stir in coconut and vanilla. Cool.

Preheat oven to 325°F. Beat egg whites until soft peaks form. Add sugar gradually, beating until stiff peaks form. Fold in chocolate mixture. Pour into ungreased 1-quart casserole. Set in pan of hot water.

Bake 1 hour or until knife inserted into souffle comes out clean. If desired, top with whipped cream.

Makes 6 servings.