Toasted Coconut Popcorn
makes about 16 cups
- 1 cup coconut flakes
- 4 tablespoons coconut oil
- 1/2 cup yellow popcorn kernels
- a few pinches sea salt
Preheat oven to 350F. Spread coconut flakes on a baking sheet. Bake for 4-5 minutes until golden brown. Set aside.
Place a 3 quart saucepan (or Whirley Pop) over medium-high heat. Add 3 tablespoons coconut oil and popcorn kernels to the pan. Close the lid and move pot back and forth (or whirl around!) on the stove and pop the popcorn until you start to hear the popping slow down. Remove from the stove. When popping stops, stir remaining tablespoon coconut oil until well combined. Put half the popcorn in a large bowl. Sprinkle with toasted coconut and sea salt, mix well and top off with the remaining popcorn and coconut. Serve immediately.
Note: If you’re looking to cut down fat, you can use 1-2 tablespoons of coconut oil when you’re popping the popcorn.