Coconut flour popovers are fluffy and delicious. They are wonderful for breakfast with sweet butter, honey or jam.
These gluten-free and paleo coconut flour popovers are so delicious. They are light and airy and have a mild, pleasant taste. They are wonderful with sweet butter, honey or jam. And in terms of your health, I do believe they are a much better choice than wheat flour popovers.
Do coconut flour popovers taste like traditional popovers?
No, they don’t. I love these coconut flour popovers and make them often for my family. But before you make this recipe, do keep in mind that they are quite different from wheat flour popovers, so expectations should be adjusted.
Like many coconut flour baked goods, 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, coconut flour popovers 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 these popovers many times since I first made them. So I don’t think you’ll be disappointed if you decide to make them.
How to store coconut flour popovers
Once completely cooled, you can store them in the fridge, in an airtight container, for 3-4 days. Gently reheat them in the microwave on 50% power, 10 seconds per popover. You can also freeze them in freezer bags for up to 3 months.
How to serve them?
More breakfast recipes with coconut flour
You should definitely try these tasty coconut flour pancakes. They are a bit on the delicate side, but they are delicious. And these coconut flour muffins are an absolute delight. They are so wonderfully fluffy!
Coconut Flour Popovers
- 1 tablespoon unsalted butter for ramekins
- 4 large eggs
- 1/2 cup whole milk*
- 1/4 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, milk 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.