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!
Why use coconut oil for popcorn? Well it has a high smoke point (360°), 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.
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° but when you add it to the pan it will melt quickly into a clear oil.
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.
Place the lid on and wait for the POP!
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.
Put a lid on it and shake it often, being careful not burn it!!
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!
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