Preheat oven to 350°F. Add 4 ramekins to a baking tray filled halfway with hot water.
Add pudding mix, flour, and salt together in a bowl as the dry ingredients and mix until combined. Set aside.
In a stand mixer, add egg yolks and 3/4 cup of the sugar and beat until smooth. Then add the dry mixture in and beat until thickened.
Slowly pour in the coconut milk while mixing and beat until smooth. Set aside.
In a new clean bowl, add the egg whites and remaining 1/4 cup sugar and whisk on high until glossy stiff peaks form.
Gently fold the egg whites into the batter, a little bit at a time until fully incorporated.
Add the soufflé batter to the ramekins and bake for 40-45 minutes or until the center is firm but spongy.
Remove from oven and let cool in ramekins for 15 minutes.
Top with nuts/fruit and powdered sugar when ready to serve and enjoy!
