1 1/3 cup milk
1/4 cup sugar
2 teaspoons vanilla
3/4 cup All Purpose Flour
1/4 cup Coconut Flour
1/4 cup shredded sweetened coconut
1/2 cup dark chocolate chunks
3 Tablespoons Butter
1. Preheat oven to 190°C/375°F. Divide the butter into the cups of your popover pan or muffin tin. Just divide the butter up evenly) Place the pan in the oven for 3-5 minutes while you are making the batter.
2. In medium bowl, beat the eggs with the milk, vanilla, and sugar, then whisk in the flour, salt, coconut flour and coconut. Pour the batter into the butter filled cups. Add a few chocolate chunks to each batter filled cup. Return to oven for 5 minutes, then reduce the temperature to 350 and continue to bake for another 20 minutes. Drizzle with your favorite syrup, (I used chocolate syrup) and whipped cream, if desired. Serve and enjoy!
Yield: 12 mini or 6 large popovers