The first thing is drained pineapple all the syrup and put the pieces in the freezer, if possible, you can do it the day before. Coconut in a glass pour the liquid and reveal it how to do it can be found for example here: http://www.povarenok.ru/recipes/show/56491/. We only need half of the rest of the pulp can be ground into chips and dry in the future.

Coconut pulp RUB on a grater, or if there is no desire, then fill it with pieces of coconut milk and a blender to grind - so quickly.

Then, mix the cream, milk, coconut and coconut water, vanilla pod reveal clean from seeds sent to milk the seeds and the pod separately. Put on fire and bring to a boil, then immediately turn off. Add sugar to taste, allow to cool to room temperature. The pod ejected, I put it into sugar to give the remnants of the smell.

When the mixture has cooled, heat the oven to 180-200 degrees. Eggs, beat in the foam.

Beaten eggs, mix gently with the milk-cream mixture, pour into a suitable form or in small tins (I have silicone form and I did not greased). Put in a bowl of water for a larger size and put into the oven for 40-50 minutes, until souffle will not set.

For the sauce: take the frozen pieces of pineapple add to them the sour cream, the amount depends on how liquid it is, and grind to puree state.

Warm soufflé decompose in portions, blend the ice on top of the sauce. If baked in portion cups just spread on top sauce. Decorate as desired with coconut or pineapple.