Friday, May 12, 2017

Coconut Pandan Popovers

Coconut Pandan Popovers
I know, I'm on a Pandan kick lately. I can't help it, it's like the vanilla of Southeast Asia. These popovers are so yummy and the custard like center is so yum.  They are a fusion of Southeast Asian flavors and the American Popover which is almost like a Yorkshire pudding. It's a perfect fusion of flavors, texture, and culture.
We like these Coconut Pandan Popovers plain, drizzled with sweetened condensed milk, or with butter- plain, strawberry, or honey. I've made them for breakfast, brunch, a snack, to have with tea. I'm not even sure when people eat sweet popovers. We have no rules here apparently. I hope you'll try these though. They are so good

Coconut Pandan Popovers combine Southeast Asian flavors and  American Popovers.
I have topped these with a slice of strawberries, just for color, but I haven't put strawberries in the batter like these Popovers. I haven't diced strawberries in the batter, but that would be yummy. I am just not sure how high the popovers would rise after that.

Coconut Pandan Popovers

Makes about 20-24 popovers, depending on size 
1 can coconut milk, (13.66 ounces Thai Kitchen Unsweetened)
7 eggs
2 teaspoons pandan extract
1 teaspoon vanilla
1 teaspoon coconut extract, optional
pinch salt
3 tablespoons butter, melted
2 cups all purpose flour

For the pan:
4 tablespoons butter
  1. Preheat oven to 425 degrees. 
  2. Place all ingredients and blend until smooth. 
  3. Let the batter sit while you put the 1/2-3/4 teaspoon of butter in each popover cup (or use a cupcake/muffin tin) let it melt in the hot oven. 
  4. When the butter is melted pour the batter into the cups, about 2/3 of the way full. 
  5. Bake 15 minutes in the middle of the oven.
  6. Turn down the oven without removing the popover pan. Bake for 10-15 minutes more on 350 degrees.
  7. Edges should be golden to caramel brown, the middle should be lightly set but still jiggle
  8. Bake less for a more custard consistency in the middle, more for a firm consistency.
  9. Serve with a drizzle of sweetened condensed milk, butter, honey butter or strawberry honey butter.
*Coconut oil can be used in place of butter to make these dairy free.
*A slice of strawberry can be placed on top of each popover before baking if desired.
*Coconut, shredded can be added to the batter also.

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