A sweet variation on the typical Yorkshire Pudding recipe. These were an unexpected surprise with how tasty they turned out. Even the leftovers were delicious - heat them up quickly and you have a sweet pudding for breakfast. Enjoy!
Whisk together: (I like to mix this in a 4 cup measuring cup to easily/quickly pour it into tins later.)
1 cup Kristin's Gluten-Free Flour Mix
1/4 cup coconut flour
2 eggs
1 cup water
2/3 cup milk
1 tsp vanilla
pinch salt
Add and mix in:
1/3 - 1/2 cup sweetened (or unsweetened) shredded coconut
1/2 cup dark chocolate chips
Refrigerate batter at least 1 hour, or up to 24 hours. If using chilled water and milk, I have found you can skip this extra refrigeration if you're short on time.
Preheat oven to 450 F.
In a metal muffin tin pan, place 1 tsp avocado oil (or similar oil that's good at high heat) in each of the 12 muffin tins. (~1/4 cup oil total is needed)
Heat pan/oil in 450 F over for 5-10 minutes, until piping hot.
Remove pan from oven and quickly divide chilled batter between muffin tins.
Bake Yorkshire puddings 20-25 minutes at 450 F without opening the oven until Yorkshire puddings have puffed a bit and are firm and golden brown. You may need to adjust the baking time little depending on your oven. Remove the Yorkshire puddings to a cooling rack after taking them out of the oven.
Leftovers can be kept in the refrigerator for a day or two or frozen. Best served warm, although we've enjoyed them chilled straight from the refrigerator, too. Enjoy!
Chocolate Coconut Yorkshire Puddings, fresh from the oven!
Chocolate Coconut Yorkshire Puddings!
Makes 12Whisk together: (I like to mix this in a 4 cup measuring cup to easily/quickly pour it into tins later.)
1 cup Kristin's Gluten-Free Flour Mix
1/4 cup coconut flour
2 eggs
1 cup water
2/3 cup milk
1 tsp vanilla
pinch salt
Add and mix in:
1/3 - 1/2 cup sweetened (or unsweetened) shredded coconut
1/2 cup dark chocolate chips
Refrigerate batter at least 1 hour, or up to 24 hours. If using chilled water and milk, I have found you can skip this extra refrigeration if you're short on time.
Preheat oven to 450 F.
In a metal muffin tin pan, place 1 tsp avocado oil (or similar oil that's good at high heat) in each of the 12 muffin tins. (~1/4 cup oil total is needed)
Heat pan/oil in 450 F over for 5-10 minutes, until piping hot.
Oil, divided between muffin tins, then heated until piping hot.
Remove pan from oven and quickly divide chilled batter between muffin tins.
Bake Yorkshire puddings 20-25 minutes at 450 F without opening the oven until Yorkshire puddings have puffed a bit and are firm and golden brown. You may need to adjust the baking time little depending on your oven. Remove the Yorkshire puddings to a cooling rack after taking them out of the oven.
Leftovers can be kept in the refrigerator for a day or two or frozen. Best served warm, although we've enjoyed them chilled straight from the refrigerator, too. Enjoy!
Chocolate Coconut Yorkshire Puddings, fresh from the oven!
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