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+ servings

Dark Chocolate Sea Salt and Toasted Coconut Popcorn

Print Recipe
Popcorn is tossed with toasted coconut and then drizzled with dark chocolate and sprinkled with sea salt.
Course Appetizers & Snacks
Cuisine American
Keyword chocolate, coconut, coconut oil, dark chocolate, kid friendly, sea salt, toasted coconut
Prep Time 10 minutes
Cook Time 5 minutes
Additional Time 15 minutes
Total Time 30 minutes
Servings 16 servings
Calories 91
Author Laurie McNamara


  • 1/2 cup popcorn kernels
  • 1/2 cup toasted sweetened coconut
  • 4 ounces dark chocolate
  • 2 tablespoons organic coconut oil
  • flaked sea salt


  • Pour 1/2 cup (or follow your manufacturers directions) into the air poppers chamber. Turn it on and pop away.
  • Spread the popcorn in an even layer among two sheet pans. Pick out the un-popped kernels {there shouldn't be many} and discard those buggers.
  • Sprinkle the popcorn with the toasted coconut.
  • In a 2 cup liquid measuring cup add the chopped dark chocolate and two tablespoons of coconut oil. Nuc for 10 second intervals, stirring in between until smooth.
  • Drizzle the dark chocolate over top of the coconut popcorn and sprinkle with sea salt.
  • Pop the popcorn sheet pans into the fridge to set.
  • Store in an airtight container for up to one week.


Using an air popper is best and easiest way to make this recipe.


Serving: 1cup | Calories: 91kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 9mg | Potassium: 74mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg