quite different from wheat flour popovers, so expectations should be adjusted.
Like many coconut flour based pastries, these coconut flour popovers are slightly eggy; they rise in the oven as they bake, but not as much as classic popovers. My first version deflated badly when I took it out of the oven, so I increased the coconut flour amount and subsequent versions did not deflate too much.
Most importantly in terms of expectations, they don’t have the crisp outside and soft, hollow inside typical to classic popovers. Rather, they are soft all over. I do like them a lot, and my kids have requested them several times since I first made them, so if you’d like to give it a try, here is my recipe for coconut flour popovers.
- 1 tablespoon unsalted butter for ramekins
- 4 large eggs
- ½ cup whole milk*
- ¼ teaspoon sea salt
- 4 tablespoons coconut flour
- Preheat oven to 450 degrees F. Generously butter six small (1/3 cup) ceramic ramekins, or 6 muffin liners. Make sure you grease the bottom – otherwise they tend to stick.
- Place the eggs, heavy cream and salt in a mixing bowl. Whisk to incorporate. Add the coconut flour and whisk until smooth. Allow to rest a couple of minutes.
- Divide the mixture among the prepared ramekins. Bake until puffed and golden, about 25 minutes.
- Run a sharp knife along the edges of the popovers, then release them from the ramekins. Serve immediately, with butter and honey.
Recipe adapted from Comfy Belly.