Coconut Popcorn

This coconut popcorn is a healthy twist on a traditional popped corn. The first time I tried this was at my sister Kelly’s and I was a little unsure when I heard she was using coconut oil to make the popcorn, it can’t possibly taste good!? I was so wrong! It was really good. There isn’t an overwhelming coconut flavor, but it’s there ever so subtly. I couldn’t get it out of my head.

So I tried to make this on my own, but I bought refined coconut oil by accident. I Googled and found out that means it’s basically stripped of flavor – totally bummed! Luckily my mom and I belong to a food co-op and we split a jar of un-refined and non-hydrogenated coconut oil.  Now I have a nice huge jar of it sitting in my pantry!

coconut popcorn l SimplyScratch.com

Why use coconut oil for popcorn? Well it has a high smoke point (360 degrees), so it doesn’t create any harmful byproducts when heated, and it has a long shelf life. I could go on and on about all of “pros” of using coconut oil… I hope you try this.. it’s really good!

Oh! You can find coconut oil at a local health food store, and probably Trader Joe’s or Whole Foods.

Coconut Popcorn l SimplyScratch.com

All you need is coconut oil and 1/2 cup popcorn kernels, I know it doesn’t look like an “oil” that’s because coconut oil remains solid under something like 76 degrees, but when you add it to the pan it will melt quickly into a clear oil.

Coconut Popcorn l SimplyScratch.com

Heat 1 tablespoon of coconut oil to a large pot (don’t use a shallow pan!!) over medium-high heat. Add a single popcorn kernel.

Coconut Popcorn l SimplyScratch.com

Place the lid on and wait for the POP!

Coconut Popcorn l SimplyScratch.com

When you hear it, pour the remaining kernels in forming a single layer on the bottom of your pan. The size of your pan will determine how many kernels you can add.

Coconut Popcorn l SimplyScratch.com

Put a lid on it and shake it often, being careful not burn it!!

Coconut Popcorn l SimplyScratch.com

When the popping comes to a slow stop, remove from the heat and slowly take off the lid. Season with kosher salt (you don’t need butter because of the oil) and enjoy this healthy and delicious snack!

coconut popcorn

Enjoy! And if you give this Coconut Popcorn recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

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4 Responses to “Coconut Popcorn”

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    Angelina — August 19, 2012 at 3:11 am

    While this is a staple in my house, I’d like to add that we use about 1/4 cup of oil to 1/2 cup of popcorn. It tastes so good when it’s not dry and the sea salt sticks better too. Plus, with all the health benefits and us trying to eat as much of it as possible, why skimp?

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    2
    Sam — December 6, 2012 at 6:43 pm

    I have a request. Can you post a great and easy way to make biscuits?

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    Adrienne @ Whole New Mom — July 9, 2014 at 8:51 pm

    Hi there. Great post – what temperature do you think the popcorn gets to? We love popcorn but not thrilled about bad effects of going above the smoke point.

    • Laurie McNamara replied: — July 14th, 2014 @ 8:03 am

      Hi Adrienne! It’s hard for me to say {sorry!}. I know the smoke point for coconut oil is around 350 degrees, but I’ve never seen the coconut oil smoke when making popcorn, yet I also haven’t tested the temperature to see how hot it actually is either. After the first kernel pops, I keep the pan hovering over the heat so the popcorn doesn’t burn so I can’t imagine that it gets that hot but I can’t be certain. I know this doesn’t really answer your question but I hope it helps!

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