Sweet and salty homemade coconut popcorn

Learn to prepare this delicious homemade popcorn treat, or spice it up further with you preferred herbs and condiments

You may think I’ve lost the plot coming with a popcorn recipe, but I’ve recently realised, after speaking to a few mums, that they never bother making popcorn at home because they think it is too much work and they never get it right. Instead, they buy this microwaveable popcorn that is actually listed on the top 10 “NEVER EAT” food list, because of all the rubbish and unhealthy stuff added to it.

What worries me the most is the fact that popcorn is a snack that children love eating, loads of it sometimes, and many parents are choosing to give them all those microwaveable ones, something absolutely dreadful.

Come on, mums! Popcorn is probably the simplest treat to prepare in the kitchen, on top of that the preparation could be quite entertaining too, since kids love to watch popcorn being made at home, fizzling and popping resoundingly.

I’m going to give you a few tips, so hopefully, you will put them to good use and never buy ready-made or microwaveable popcorn again.

Let’s make our kids (and ourselves) happy: they’d love eating popcorn almost everyday if possible, don’t they?! Mine do!! And, truthfully…. I do too! (There you go! I’ve put my hands up because I have to recognise my weaknesses).

I never have enough of it and | really have very little control over how much popcorn I could eat, it’s that good! Isn’t it popcorn tonnes better than any type of biscuits?… oh yes it is, and it’s a super healthy snack as well!

Whenever my kids catch a moment (not so much during school time but maybe most weekends), they love to watch a movie… Guess what I’m asked to deliver?!


Sometimes it’s salty, sometimes it’s preferred sweet, and a mix of both tastes, making it easier for me.

Preparing popcorn cannot be easier and you really have to trust me on this, whichever way fancy it, you can prepare and deliver, no choice really ;-))

I love making my kids happy and they always opt for a pre-movie entertaimnent which is watching the popcorn “pop”. I choose a transparent lid so they can see what’s going on inside. Simple things, I know, but if this makes them happy, why not?!

I’m sure they’ll have some simple childhood memories to cherish for the rest of their lives and if I can contribute to making as many of those for them, I’ll be happy to do it. I love my childhood memories and those are priceless little memories for me which my kids want to know about sometimes and I have to admit, I love telling them those – it seems to amuse them big time at times and they want me to produce some for them too. Sweet!!

Let’s just get “poppin’ ” shall we??!! Happy time it’s just about to begin!


Sweet and salty homemade coconut popcorn

Cook Time 10 minutes
Total Time 10 minutes
Servings 4


Per batch:

  • 40 g corn kernels
  • 1 tbsp coconut oil

Alternative flavors, choose either:

  • 1/6 tsp salt (Himalayan, sea salt or kosher salt)
  • 4-6 tbsp sugar (brown or coconut sugar)
  • 1 pinch cayenne pepper (added to coconut oil when making those)
  • 1 spring rosemary (needles only)
  • to taste sweet chili sauce (or Sriracha)
  • abundendly chocolate (melted, poured over)
  • plenty mozarella cheese finely grated


  • Prepare a bowl, or two, or three depending on how many flavours you fancy making.
  • Place the cooking pot over medium heat. Add the coconut oil and the corn kernels which should be sufficient and not more than covering the bottom of the pot you decide to pop the corn in.
  • As soon as you put the kernels in, place the lid on and make sure the heat is not on high but on medium temperature. The lid should be placed ajar.
  • The corn will begin to pop so make sure you pick up the pot by its handle(s) and, while holding on to the lid, slightly and gently shake it for a couple of times during a batch, placing it back on the heat straight after each shake. This will help the kernels (that are not popped) to pop and the ones that are popped not to burn, by moving them around rather than staying still for the whole cooking time.
  • Once you don't hear popping going on, vigilantly remove the lid and place the popcorn into your prepared bowl.


Tips on making the perfect popcorn:

• Make sure the kernels aren’t too old or humid, as they will not pop at that 100% rate.

• Oil, butter, coconut oil or the ghee (depending on what you choose to use), has to be pretty hot (not smoking) when you pop the kernels in.

• Make sure you pop the lid and leave a slight crack on the side.

• Don't forget to give the pot a shake or two during the popping, so all kernels get a chance to pop (they will only pop if they touch the hot bottom of the pot).

• Although cast iron could be one of the best pots to choose when deciding to make pop corn, this isn't necessary but the thicker the bottom the better.

Alternative flavors - options  and tips :

  • To make spicy popcorn, just add a bit of Cayenne pepper to your coconut oil, and if you decide mixing in other flavours, you can leave this step at the end so you don’t get the sweet ones with a bit of chilli although that woud make it even more fun for adults batches.
  • Same with herb flavored popcorn: decide what herbs you would like to mix in (rosmarin, thyme, tarragon, sage, oregano, you name it). You can add these herbs in the oil or infuse some butter with the herbs and pour it over the popcorn.
  • To make caramel, melt the coconut oil in a saucepan over medium heat or even low, then add the sugar (depending on how much corn you have, I'd say 2-3 tbsp/batch) some cinnamon and slightly increase the heat, while stirring slightly. The sugar will start bubbling in about a minute, and after about 2 minutes it's ready to be removed from heat.
    This will be ready to be poured over the popcorn, so make sure the popcorn is ready and placed in a bowl prior to making the caramel.
    Add some crushed pritzels to the caramel before pouring it over.
    I do sometimes add one or two sachets of vanilla sugar, so if you don't like the cinnamon go for vanilla.
  • as already mentioned, take this to a different level and give them a generous sprinkle of finely grated cheese - go fo your favourite cheese - mine is mozarella as it will not overly power the popcorn with its flavour.
Feel free to come up with a whole new ideas and do let me know what else you have invented (flavour wise of course ;-)) )
I am thinking right now (have not tried yet but that’s defo my next one) Lotus Biscoff spread - the French Speculoos - what do you think?
Enjoy, whatever you decide to put in, sprinkle or pour over your popcorn!

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