Coconut Oil Popcorn

Made with wholesome ingredients, this coconut oil popcorn recipe is a plant-based, dairy-free alternative to traditional buttered popcorn. With simple stovetop instructions, making fresh popcorn for movie night is easier than ever.

Course Snack

Cuisine American

Prep Time 2

Cook Time 3

Total Time 5

Servings

Calories 135kcal

Author Sharon Rhodes

Equipment

saucepan with tight-fitting lid

Ingredients

2 tbsp refined coconut oil
½ cup popcorn kernels

Instructions

In a saucepan, heat the coconut oil over medium heat until it has melted.
Toss in a single kernel of corn. Once the oil sizzles around it, you are ready to go.
Add the rest of the popcorn kernels to the hot oil and stir with a wooden spoon, coating the kernels with the oil. Spread the kernels evenly across the bottom of the pan and cover with the lid.
The kernels will begin to pop. Once they slow to 2-3 seconds apart remove from the heat and give the pan a good shake to keep any kernels from burning. Keep shaking the pan back and forth until the popping stops completely.
Remove the lid and pour the popcorn into a large bowl.
Top with desired toppings.

Video

Notes

Popcorn topping ideas:

For movie theater popcorn, add melted butter (use a vegan brand if you don't want dairy).
Sprinkle with sea salt and citric acid for a salt and vinegar taste.
Nutritional yeast has a great cheesy flavor for vegans to sprinkle on their stovetop popcorn.
Try a bit of cinnamon and coconut sugar for something sweet and spicy.

Nutrition