Fish Salpicon Souffle

Name: Fish Salpicon Souffle
Ingredients: 4 tablespoons dessicated coconut, to line ramekin insides; 400 ml regular coconut milk; 4 - 5 pandan leaves (optional); 1-2 tablespoons cornstarch; 1 tablespoon coconut flour; 1/2 – 1 cup Fish Salpicon; 2 large free-range egg yolks; 3 large free-range egg whites; A little unsalted softened butter , for greasing; Salt and pepper, to taste; 3 fresh (or frozen) tilapia fillets; Vegetable oil, to fry the fish; 1/3 cup of sweetcorn; Juice and zest of 1 lime; 1 small hot chili (Serrano, bird chili, etc.), seeded and finely chopped; 2 scallions, white and green parts, thinly sliced; Large handful cilantro leaves, roughly chopped; Large handful parsley leaves, roughly chopped; 1-2 tablespoons of sweet chilli sauce