Instructions

• Preheat oven to 425°F. Spray a 12-cup popover tin with nonstick baking spray and set aside.
• In a large stand mixer combine 8 large eggs, 1 cup coconut milk, 1/2 teaspoon sea salt, and 1/4 cup coconut flour.
• Beat the mixture on high until very well mixed and smooth, about 1 minute; scrape down the bowl once and mix another 5–10 seconds if needed.
• Pour the batter into the prepared popover tin, filling each cup about 2/3 full. Distribute the batter evenly using a spoon or measuring cup.
• Bake on the center rack for 20 minutes, or until the tops are lightly browned and puffed. Do not open the oven door while baking.
• While the popovers bake, make the strawberry topping: place 1 cup strawberries and 3 tablespoons maple syrup in a bowl and smash until broken down to a jam-like consistency. Add 1 teaspoon orange zest and a pinch of cinnamon, then stir to combine.
• Remove the popovers from the oven and let them rest in the tin for 1–2 minutes, then transfer to a plate or wire rack. Spoon the strawberry mixture over the warm popovers and serve immediately.