Coconut Popovers with Mango Chutney
 
Makes 6, Recipe by Ben Mims
Ingredients
  • 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)
Instructions
  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.
Recipe by Bake from Scratch at https://bakefromscratch.com/coconut-popovers-mango-chutney/