Popcorn with Virgin Coconut Oil

We are absolute popcorn lovers in our home. When we are craving a snack, we are off to the kitchen to make a batch of our homemade popcorn

  • Prep Time5 min
  • Cook Time15 min
  • Total Time20 min
  • Cuisine
    • American
    • French
    • Italian
    • Mexican
  • Course
    • Snack


  • 1/2 Cup Organic Popping Corn
  • 1 1/2 Tablespoons virgin coconut oil2 tsp sugar
  • Sea salt



Heat a large, heavy bottom pot over medium heat. Be careful not to go over medium heat, or you may experience a very unpleasant chewy texture where the kernels were heated too fast and did not completely pop.


Add the virgin coconut oil and let it completely melt. Once the oil is completely melted, put a few kernels into the pan and wait for them to pop. This helps determine when the oil is heated enough to start popping


Once the test kernels have popped, place the rest of the popcorn seeds into the pan and cover.


After the kernels begin to pop, shake every 10 seconds until you hear the popping slow down. When the popping slows down to a pop every 2-3 seconds, remove the pan from heat and continuously shake for another 10-20 seconds. This helps the popcorn at the bottom prevent burning.


After 10-20 seconds, or when you feel the popping is finished, pour into a bowl, sprinkle the sea salt, and enjoy.

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