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Coconut chocolate popcorn

Coconut chocolate popcorn is the best snack ever. Made on the stove in minutes and completely adjustable to your taste.

This coconut chocolate popcorn is a snack that makes any movie great. Simple and quick to make!
Recipe makes one big bowl of popcorn. Cut the recipe in half to make a smaller batch.

Scale

Ingredients

Instructions

  1. Line a baking pan, the kind that fits into your fridge, with parchment paper and set aside.
  2. Place 4 kernels and 2 tablespoons coconut oil in a large pot, cover it with a lid. (I use an enamel pot with a glass lid.) Heat over medium-high heat. Once the kernels pop, quickly lift the lid and toss in the rest of the kernels. Shake the pot to evenly distribute the kernels, wait for them to pop.
  3. Once they begin popping, shake the pot occasionally, until the popping slows down to about 3 seconds between each pop. Immediately remove the pot from heat, remove the lid and transfer popcorn into two large bowls. Remove any kernels that have not popped.
  4. In a heatproof bowl, placed over a pot of simmering water, melt the chocolate together with the coconut oil. If the water is boiling too hard, remove the pot from heat for a minute, then put it back on. Stir occasionally with a spatula.
  5. When melted pour the chocolate over the popcorn, 1/2 of it into each bowl. Stir with a spatula until all popcorn is coated. Transfer popcorn onto prepared baking pan and distribute in a single layer, if possible. Place in the fridge for 15 minutes.
  6. Once chocolate has hardened, remove the pan from the fridge and transfer popcorn to a large bowl. Break any popcorn clusters created by the chocolate.
  7. Serve. Keep leftover popcorn covered with plastic wrap and in the fridge for up to three days.

Notes

Chocolate adjustments: You can easily make this with milk or white chocolate instead. And with less chocolate too: Instead of coating the popcorn completely, you can place the popcorn on the baking pan first and then drizzle chocolate all over with a spoon. This results in less chocolate, while still giving you some flavor.

Make salty: Before placing the baking pan in the fridge, sprinkle popcorn with some sea salt for a salted chocolate effect.

Extras: Once you pour the chocolate all over the popcorn, you can sprinkle it with desiccated coconut for even more coconut flavor!
Or, once the chocolate has hardened, you can also sprinkle the popcorn with powdered sugar.