June 7, 2012

Buttery Coconut Popovers with Fresh Strawberry Syrup

1Featured Breakfast, breakfast, popovers, Recipes 0

I’ll be honest here – I was kind of at a loss for a popover recipe to share with you today.

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Here I am, in June now, almost halfway through the year, which means halfway through the Popover Project. I am in no way tired of popovers (isn’t that hard to believe?), but I keep finding myself wanting to make the same ones over and over again.

But that doesn’t get me any closer to completing my self-imposed challenge, does it?

So, on a whim, and a few minutes of digging through my baking supplies, I came up with these. Buttery Coconut Popovers, topped with Fresh Strawberry Syrup and whipped cream.

Shockingly wonderful.

I used unsweetened shredded coconut from Bob’s Red Mill. It’s really fine, and that was perhaps the most fortunate discovery of the day. Instead of blending in with the flour, as I imagined it would, the coconut baked its way to the top of each popover, resulting in a crusty, crunchy, coconut-y top. Partnered with the airy, buttery bottoms of the popovers, we had a truly delicious and mouth pleasing breakfast.

Of course, topping it with a simple strawberry syrup made with freshly picked garden berries didn’t hurt things one iota. Nor did a bowl full of homemade whipped cream. In case you are wondering if strawberry even GOES with coconut, wonder no more.

It does. It SO does.

Don’t just take my word for it, though – try whipping up a batch of these bad boys. You’ll see!

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Buttery Coconut Popovers with Fresh Strawberry Syrup

Rating: 5
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 4 souffle cups, or 6 large/12 mini popovers

Ingredients

3 eggs
1 cup milk
1/3 cup sugar
1 tablespoon melted butter
pinch salt
2 teaspoons vanilla
1 cup All Purpose Flour
2 tablespoons Shredded Coconut
Strawberry Syrup
Fresh Strawberries, sliced
Whipped Cream
3 Tablespoons Butter

Instructions

Preheat oven to 375F. Divide the 3 tablespoons butter into the cups of your Pop Over Pan. (If you don’t own one, you can use a muffin tin, but you will need to use all 12 cups. Just divide the butter up evenly) Place the pan in the oven for 3-5 minutes while you are making the batter.
In medium bowl, beat the eggs with the milk,melted butter, vanilla, and sugar, then whisk in the flour and coconut. Pour the batter into the butter filled cups. Return to oven for 5 minutes, then reduce the temperature to 350 and continue to bake for another 20 minutes. Drizzle with strawberry syrup, fresh berries and whipped cream, if desired.. Serve and enjoy!
Notes

To make Strawberry Syrup, combine 2/3 cup sugar and 1/2 cup water over medium heat until sugar is dissolved. Allow to cool, then blend with 2 cups fresh berries.

As of yesterday afternoon, I am on the Left Coast. Seattle! I am here with my blogging friends for BlogHer Food, and we are so excited about all that’s in store! If you happen to see me out and about, please say hi! People make me nervous, and I always assume no one wants to talk to me, so you’ll rarely if ever see me make the first move. That doesn’t mean I don’t want to meet you – so please introduce yourself!

Today I will be everywhere: