Petite Coconut Popovers Recipe (2024)

This Petite Coconut Popovers recipe is wonderful for breakfast or brunch. We love them served hot out of the oven with butterororange marmalade.

A couple years ago, I bought this Nordic Ware Petite Popover Pan. It was on clearance and I HAD to have it. I really like Nordic Ware products and who doesn’t lovepopovers?

So, I bought the pan. And tucked it away with my other pans. And I never used it. I’d like to say that this behavior is unusual for me, but let’s be honest…I do it all the time.

This week I ended that “never-used popover pan” nonsense and put that thing to work. And by work, I mean it was used for at least 6 batches of popovers. Overall, while my family have been happy testers, but it wasn’t until the last couple of batches that I was happy with my recipe and ready to share it with you.

To make thesepetitecoconut popovers, you will want a mini popover pan. I love my Nordic Ware Popover Pan and recommend it. If you don’t want to get one, I’ve heard that you could use a muffin paninstead (but I haven’t personally tried it).

The first step is to mix up the batter, which is very simple: eggs, coconut milk, melted butter, flour, and salt. I found it best to mix with a wire whisk. In my first attempts, I used a hand mixer and I felt that it over-mixed the batter and this is something you don’t want to do. Set your batter aside to rest for about 30 minutes.

Now for the important part: Towards the end of yourbatter resting, preheat your oven and place your EMPTY, non-greased popover pan into the oven for about 2 minutes. Working quickly, pull it out of the oven and spray each cup with cooking spray or brush them with butter. Then fill the cups with batter, about 3/4 of the way full. Topthe batter in each cupwith about 1 teaspoon of shredded coconut.

Put that filled popover pan back into thehot oven — first at 450 degrees F and then at 350 degrees F. As they cook, the steam builds up in the tall cup, causing the batter to “popover” the edge of the cup.

You’ll want to remove the popovers from your pan right away after baking. I also cut a small slit in the side of each one to allow the steam to escape (to avoid the from getting soggy).

And that’s all there is to it! They are definitely best served right away. I also recommend pairing them with butter or jelly. My personal favorite is flavored butters, like Orange Flavored Butter. SO GOOD.

Here’s the full recipe for your popover enjoyment! If you like this recipe, be sure to save it to Pinterest for safekeeping.

Petite Coconut Popovers Recipe

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On the 12th of every month, 11 of my blogging friends and I all create recipes around a common theme — all of the recipes have 12 ingredients or less too. This months theme is BrunchRecipes — things that would be wonderful for a Mother’s Day brunch. My Coconut Popovers are my contribution and below are links to all of the other recipes:

• Strawberry French Toast – Million Moments
• Grapefruit Scones – Around My Family Table
• Fresh Strawberry Cinnamon Rolls with Champagne Cream Cheese Frosting – Betsy Life
• Berry Chia Seed Yogurt Parfait – See Vanessa Craft
• Mango Libre for a Crowd – Bread Booze Bacon
• Cinnamon Sugar Mascarpone Bruschetta – {i love} my disorganized life
• Strawberry & Lemon Cream Crepes – Love Bakes Good Cakes
• Baked Egg Pizza Subs – Big Bears Wife
• Coconut Popovers with Orange Flavored Butter – Home Cooking Memories
• Cream Cheese Blackberry Pastries – Pink Cake Plate
• Berry Breakfast Pizza – Cooking on the Front Burner
• Homemade Blueberry Muffins – A Night Owl Blog