Coconut Popovers with Mango Chutney

Coconut Popoers
Photography and Styling by Mason + Dixon / Recipe Development and Food Styling by Ben Mims

The coconut in these Coconut Popovers with Mango Chutney by food writer and cookbook author Ben Mims lends a sweetness that pairs well with curries and other spicy dishes. Ben suggests using the mango chutney as a spread on sandwiches with thick slices of Cheddar cheese, or mix it into mayonnaise as a dip for chicken fingers or a spread for deli sandwiches.

Coconut Popovers with Mango Chutney
Makes 6, Recipe by Ben Mims
  • 1¼ cups (300 grams) coconut water (fresh or bottled)
  • 1 tablespoon (14 grams) unrefined coconut oil, melted
  • 1 teaspoon (4 grams) coconut extract
  • 3 large eggs (150 grams)
  • 1 cup (125 grams) all-purpose flour
  • 1 teaspoon (3 grams) kosher salt
  • 2 tablespoons (28 grams) vegetable oil
  • Mango Chutney (recipe follows)
  1. In a medium bowl, whisk together coconut water, melted coconut oil, coconut extract, and eggs until smooth. Add flour and salt; whisk until just combined (there will be some lumps). Cover with plastic wrap, and let stand at room temperature for at least 2 hours.
  2. Preheat oven to 400°F (200°C). Pour 1 teaspoon (5 grams) vegetable oil into each cup of a 6-cup nonstick popover pan. Place popover pan on a rimmed baking sheet (to catch oil drips), and preheat in oven for 15 minutes. Remove pan from oven, and quickly pour batter into prepared cups, filling each about two-thirds full.
  3. Bake until risen and golden brown, 30 to 35 minutes. Using a fork, poke holes in tops of popovers to release steam. Unmold popovers, and serve hot with Mango Chutney.

Mango Chutney
Makes about 3 cups, Recipe by Ben Mims
  • 1 pound (455 grams) ripe mango flesh, finely chopped
  • ½ cup (75 grams) coconut sugar
  • ½ cup (110 grams) firmly packed light brown sugar
  • ½ cup (64 grams) raisins
  • ½ cup (120 grams) apple cider vinegar
  • ¼ cup (12.5 grams) finely shredded dried (desiccated) coconut
  • ¼ cup (25 grams) minced peeled ginger
  • 1½ tablespoons (22.5 grams) fresh lime juice
  • ½ teaspoon (1 gram) chili powder
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ teaspoon ground black pepper
  • 1 clove garlic (5 grams), minced
  • 1 small red onion (30 grams), finely chopped
  1. In medium saucepan, bring all ingredients to a boil over medium-high heat. Reduce heat to medium-low, and cook, stirring occasionally, until reduced and thickened to a relish, 45 minutes to 1 hour. Remove from heat. Transfer chutney to glass jars, and seal while hot, or store in an airtight container in refrigerator for up to 2 weeks.
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