This recipe was adapted from a traditional popover recipe bc I was craving a light, airy, melt-in- your mouth side to my salad and began to experiment. This paleo version is honestly so good that I’ve never looked back! They seem tedious but once you get the hang of it they are actually super easy to make!
Makes 6 popovers
- 3 tbsp arrowroot flour
- 2 tbsp coconut flour
- ¼ tsp salt
- 4 large eggs, room temperature
- ¼ cup full-fat coconut milk*
- ¼ cup water
- 1 tbsp fat of choice, for greasing the pan
*Special Equipment: Jumbo muffin tin or popover pan
- Preheat the oven to 450 F and grease the muffin tin
- In a small bowl, combine the flours and salt. In a medium-sized bowl, lightly beat the eggs just to loosen them up, then whisk in the coconut milk, water, and flour mixture. Continue whisking till just smooth.
- Place the greased pan in the preheated oven for about 5 minutes, just till the oil starts to smoke. Carefully remove the pan from the oven and quickly pour ¼ cup of the batter into each well.
- Bake for 15 minutes, then turn the oven temperature down to 350F and bake for another 15 minutes or until the popovers are golden and puffed. Times will vary based on the pan and altitude.