Toasted Coconut and Blueberry Popovers

I can’t buy coconut syrup anywhere here in town. I wish I could, but, well, I live in the middle of nowhere. After a trip to the Big Island several years ago, I fell in love with coconut syrup, and had a stash of it that would make the Kahuna cry.

Seriously, Moondoggie.


Now, I have to remember to hunt for it when out of town, which I rarely do. However, when I was at Paula’s a few weeks ago, I stumbled upon a bottle at World Market. You know I bought it. Once I got home, I knew I need to use it on a new popover recipe…nothing is better than a buttery coconut syrup. It just so happened that I had a few blueberries still clinging to the bushes, so after a quick pick in the garden, I pulled together these gorgeous, tropically infused beauties.


Toasted Coconut and Blueberry Popovers

Rating: 5

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 4 souffle cups, or 6 large/12 mini popovers


3 eggs
1 cup milk
1/3 cup sugar
1 tablespoon melted butter
pinch salt
2 teaspoons vanilla
1 cup All Purpose Flour
3 tablespoons Toasted Coconut
1 cup fresh blueberries
3 Tablespoons Butter


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. Add blueberries to each popover as evenly as possible. Return to oven for 5 minutes, then reduce the temperature to 350 and continue to bake for another 20 minutes. Drizzle with coconut (or other) syrup, fresh berries and whipped cream, if desired.. Serve and enjoy!

PS – for what it’s worth, Sandra Dee was the only acceptable Gidget. The end.

Have a great weekend everyone!!

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