Coconut Chocolate Popcorn Recipe

Coconut chocolate popcorn enhances any film. Easy to make! It makes a large bowl of popcorn. Half the recipe to make less.  


– 150 g 2/3 cup popcorn kernel – 2 tablespoons + 1 teaspoon coconut oil – 400 g 14 oz bittersweet (50%) chocolate, broken into piece

Step 1

Parchment a fridge-sized baking sheet and set aside. Put 4 kernels and 2 tablespoons coconut oil in a big pot and lid it. (My enamel pot has a glass lid.)  


Step 2

Cook on medium-high. Lift the cover quickly and add the remaining kernels when they pop. Wait for the kernels to pop after shaking the pot.  

Step 3

When they start popping, shake the pot occasionally until it slows to 3 seconds between pops.   

Step 4

Remove the saucepan from heat, remove the top, and pour popcorn into two big dishes. Unpopped kernels should be removed.  

Step 5

Melt chocolate and coconut oil in a heatproof basin over simmering water. If water boils too hard, remove pot from heat for a minute and return to heat. Stir occasionally with a spatula.

Step 6

Pour 1/2 of the melted chocolate over each bowl of popcorn. Use a spatula to cover all popcorn. If possible, spread popcorn on prepared baking pan in a single layer. Refrigerate for 15 minutes.  

Step 7

After chocolate hardens, remove pan from fridge and place popcorn in a big bowl. Break chocolate-made popcorn clusters.  

Step 8

Serve. Cover leftover popcorn with plastic wrap and refrigerate for three days.  

Easy Coconut Apricot Puffed Rice Bars Recipe 

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