Yield: 6 popovers
Bake Time: 20-25 minutes
2 tablespoons coconut oil or unsalted ghee, melted, plus more for greasing
1/4 cup coconut flour
1/4 cup arrowroot powder
1 teaspoon Himalayan pink salt
8 large eggs
1/2 cup coconut milk
Preheat the oven to 425 F. Grease a popover pan with coconut Oil.
In a large bowl, combine the coconut flour, arrowroot, and salt. In a separate large bowl, whisk together the eggs, coconut milk, and 1/4 cup water. While whisking continuously, gradually pour the wet mixture into the dry mixture, then slowly add the melted oil and whisk until just incorporated. If batter is clumpy, break up the lumps by pressing the batter through a sieve.
Place the greased popover pan in the oven to preheat for about 3 minutes, until hot. Remove the hot pan from the oven, immediately fill each well of the pan halfway with batter, and bake for 20-25 minutes, until the popovers are puffed and deep golden brown. Serve immediately.
*Notes – DO NOT open the oven door during baking. Doing so will release steam and cause the popovers to collapse.
To prevent the popovers from collapsing once they’re out of the oven, puncture their tops and/or sides with the tip of a small, sharp knife. The outer structure is more likely to stay set as the steam released through the small hole you’ve made.