A healthy coconut popcorn recipe in which popcorn kernels are popped in coconut oil on the stove. This easy snack recipe requires only 3 ingredients.
So, you’re a popcorn lover that just can’t get enough of the crunchy, salty snack! But wait till you try Coconut Popcorn, and we bet we’ll fall in love all over again.
Not only does the coconut oil add a subtly sweet flavour, but it also doesn’t let the kernels overcook and burn. Plus, it’s so easy to make, buttery and that too without the added unhealthy calories! So, next time you’re popping some kernels, you know the perfect recipe to refer to.
For more popcorn recipes check Honey Butter Popcorn Recipe.
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What is Coconut Popcorn?
You’re all familiar with caramel popcorn, cheddar popcorn, pumpkin spice or peanut butter popcorn. Similarly, Coconut Popcorn is one such, but a comparatively low-calorie recipe that we believe everyone should give a shot at.
Given its simple nature, you’ll probably never come across it on grocery store racks or in the movies. But that’s exactly why you need to head to the kitchen and try it right away. Plus, you won’t believe what an easy recipe you were missing out on all this while!
Why does this recipe work?
- Popcorn is one such snack, appropriate to have any time of the day without any companions or guilt of calories.
- Have it watching a movie, doing some work, as a snack to offer your guests or just while you just Netflix and chill! Moreover, they take under 5 minutes to cook, so you don’t even have to worry about the prep time.
- Though just for the record, a rom-com and a buddy to chill with is the best way to enjoy this delicious treat.
Coconut Popcorn Ingredients
Coconut Popcorn is a 3 ingredient snack which consists of:
- Coconut oil: Extra Virgin would be the healthiest option
- Popcorn kernels: Just what you have at home
- Salt: According to your taste and preference
How to make Coconut Popcorn?
Choose a pot large enough for the number of kernels you’re cooking. Because you don’t want the kernels popping out of the pot and scattering all over your kitchen.
As for the coconut oil, add one tablespoon of coconut oil per ¼ cup of un-popped kernels. So, ½th cup of kernels would need two tablespoons of coconut oil.
Another way to go about this is to add enough oil to thinly coat the base of the pot you’re cooking in.
Once you’ve figured out all the measurements, add both popcorn and coconut oil to the pot you have chosen. Make sure to put your stove on medium heat and cover the pot with a lid.
It’s a good idea to stay in the kitchen whilst the kernels are popping and run another errand so you can pay attention to the pot.
Once the popcorn starts popping, pick up the pot and start shaking it consistently.
In only about 3 to 5 minutes, the popping sounds will slow down.
Once they’ve almost stopped, you can turn off the heat.
Now, transfer the popcorn into a large bowl and sprinkle it with some salt.
Expert Tips!
- It’s a good idea to choose a pot that has a handle/handles, so it becomes easier for you to shake once the kernels start popping.
- Suppose you don’t have a large enough pot that has a lid and handles. In this case, you can use a pressure cooker with its lid turned upside down just placed as a lid to prevent the popcorn from falling out. It’ll work pretty well!
- Soak the popcorn kernels in the water for approximately 10 minutes, drain them, and prepare them as mentioned in the recipe above. Doing this trick will result in fluffier popcorn no matter what type you’re cooking!
Recipe Variations
- While this recipe is quite simple and easy to make, you can always bring a little bit of variation by
- Adding your own choice of salt, such as kosher, Himalayan, or black salt.
- Adding cinnamon, rosemary or drizzles of chocolate syrup to make it into a sweeter snack rather than savoury.
- Adding your choice of popcorn kernels.
Most popular popcorn kernels
Here are a few available kernels in the markets and differences to help you out:
According to shape: There are two kinds of popcorns that you’ll find on the racks, butterfly popcorn and mushroom popcorn:
- Butterfly Popcorn: Usually the ones you’ll find in movie theatres, because they’re super fluffy and light, filling more space with fewer kernels.
- Mushroom Popcorn: These are denser and more filling, and also look rounder than butterfly popcorn.
According to colour: There are also different colours available in the market, from which you can choose for your Coconut Popcorn:
- Yellow kernels: The most common variety which has a nutty flavour
- White Kernels: Has a rich popcorn flavour, and is great for adding additional flavours and seasonings.
- Red kernels: They are smaller than average, but give a great nutty flavour
- Blue kernels: Offer a rather special nutty flavour, similar to that of red kernels but must be richer.
Serving Suggestions
Serve this healthy snack recipe with a sprinkle of cinnamon or a pinch of chili powder. You can also drizzle it with melted chocolate, caramel sauce or melted cheese.
Storage
Make ahead of time: You can make this popcorn ahead of time, just make sure to place them in an airtight container or bag to prevent them from going stale.
How to Store: Popped corn will last you in an airtight bag or container for a good two to four weeks, but you might want to consume them earlier than that if you’d want to retain their crispiness.
How To reheat: If you’d like to experience the same crispiness as freshly popped popcorn, you can also reheat them. Just toss them in the oven at 250°F for about 5 minutes or till the time that they’re warm. That’s it, enjoy.
Recipe FAQs
Yes, it indeed is. Coconut oil is a healthy fat, which when consumed regularly in small amounts is great for energy, brain and hormone health. Nonetheless, it is high in saturated fats, so do use it sparingly if you’re somebody who’s watching their weight. Whereas, the popcorns are high in fibre, which is great for controlling cholesterol levels and aiding the digestive system.
Popcorn made from coconut oil tastes like regular popcorn, but with an added flavour of coconuts. It’s the sweet, nutty flavour that is so subtle that it keeps your hand from grabbing another handful, and another, and another!
A lot of people prefer using refined coconut oil, given that it has a lower melting point. However, we believe good quality 100% coconut oil, also referred to as virgin or extra virgin coconut oil on the racks is the best kind to use. This is because the best quality coconut oil is what gives the popcorn an exuberant flavour. Besides, it also gives the popcorn its buttery texture without putting in any additional butter.
Just as a reference, ⅛th of a cup or 2 tablespoons of unpopped kernels will amount to 4 whole cups of popped corn. You can use this reference to figure out how many kernels you’d like to place in the pot.
It gives the popcorn a mild coconut flavour and smell. Plus, it can withstand higher temperatures, making it perfect for high-heat cooking, such as making popcorn.
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Recipe
Coconut Popcorn
Equipment
- Pot
- Bowl
Ingredients
- 2 tablespoon coconut oil
- ½ cup popcorn kernels
- ¼ teaspoon sea salt
Instructions
- In a large pot, add both popcorn and coconut oil over medium heat (cover the pot with a lid).
- As the popcorn starts to pop, shake the pot constantly.
- After about 3-5 minutes, the popping will slow.
- Now, turn off the heat and transfer the popcorn into a large bowl and sprinkle with salt.
Notes
- It’s a good idea to choose a pot that has a handle/handles, so it becomes easier for you to shake once the kernels start popping.
- Suppose you don’t have a large enough pot that has a lid and handles. In this case, you can use a pressure cooker with its lid turned upside down just placed as a lid to prevent the popcorn from falling out. It’ll work pretty well!
- Soak the popcorn kernels in the water for approximately 10 minutes, drain them, and prepare them as mentioned in the recipe above. Doing this trick will result in fluffier popcorn no matter what type you’re cooking!
Variations
- While this recipe is quite simple and easy to make, you can always bring a little bit of variation by
- Adding your own choice of salt, such as kosher, Himalayan, or black salt.
- Adding cinnamon, rosemary or drizzles of chocolate syrup to make it into a sweeter snack rather than savoury.
- Adding your choice of popcorn kernels.
Daniela
This is super healthy. Thanks!
Rosa
I topped it with some caramel sauce.
Carla
From now on, I will use coconut oil in making popcorn, any flavor.