Coconut oil popcorn is delicious, healthy, and the perfect snack. It cooks right on the stove-top in just a few minutes, so you never reach for microwave popcorn again.
If you’ve ever stood over the stove with a pot of popping kernels, you know there’s something magical about homemade fresh popcorn. But when you swap the usual oil for coconut oil?
That’s when the magic turns gourmet! This coconut oil popcorn recipe is simple, fast, and incredibly crave-worthy. Crispy, golden, and full of flavor. Plus, you get the health benefits of coconut oil!
Everyone loves crunchy and healthy snacks that are easy to make and perfect for movie nights, and this delicious stovetop popcorn is the perfect way to get just that.
Whether you’re hosting a cozy movie night, packing a school snack, or just need a salty fix that doesn’t come from a bag, this is the popcorn you’ll come back to again and again. It’s real food, made from three whole ingredients you can feel great about serving to your family.
Making our own popcorn is one of our favorite ways to enjoy summer movie nights outside, especially paired with a fermented lemonade! Some of our other favorite movie snacks are sourdough graham crackers with peanut butter, pretzel bites with cheese sauce, or a sourdough monster cookie for something sweet!
Why You’ll Love This Recipe
Simple ingredients — All you need are popcorn kernels, coconut oil, and a bit of salt—whole, simple foods you probably already have in your pantry. Plus, the coconut oil provides healthy medium-chain triglycerides (aka healthy fats!) that you just don’t get at movie theaters.
Better than movie theater popcorn — Coconut oil gives it a rich, buttery flavor with that perfect crunch—no artificial stuff needed. It’s also better than any of the microwave stuff (and healthier too!) and there’s no air popper needed.
Easy to customize — After you pop popcorn, top it with your favorite things! Keep it classic or get creative with sweet or savory add-ons like cinnamon, chili powder, or parmesan. This is a great way to get everyone a flavor they like (and an easy way to make things fun when serving a crowd).
Ingredients
Popcorn kernels – I prefer to use organic kernels. Most kernels have a yellow color, but you can find whole grain kernels of corn in red and blue as well. Once popped, the kernels will be the white natural color of popped corn.
Coconut oil – Unrefined coconut oil is my go-to for this recipe (hence the recipe name). It give the best results because it has a high smoke point and is less likely to burn. It imparts a mild coconut flavor to the popped kernels. You can also use avocado oil.
Salt – We are partial to flaky salt, but fine sea salt works just as well.
A full ingredient list with exact amounts can be found in the recipe card below.
Tools you may need
Large heavy-bottomed pot – A good pot is essential. I like one with a glass lid so I can see the kernels.
Dry measuring cup
Recipe Modifications and Variations
This recipe is delicious simply with salt, but there are lots of fun ways to mix it up homemade popcorn:
- Cheese: freshly grated parmesan, white cheddar, or mozzarella would be delicious.
- Garlic powder
- Dried herbs like oregano, sage, rosemary, or basil.
- Melted butter
- Nutritional yeast
- Ranch: mix together garlic powder, dill, onion powder, pepper, and salt. Sprinkle over and mix.
- Taco: use your favorite homemade recipe or natural pre-made seasoning.
- Spiced: Add a sprinkle of cinnamon, ginger, or pumpkin spice.
- Honey: drizzle some honey over your popcorn; it is a bit sticky but also really delicious. You can find my friend Amy’s recipe here.
How To Make Coconut Oil Popcorn
Step 1: In a large pot over medium-low heat, add coconut oil and 3 kernels of popcorn. These test kernels are used to determine the correct oil popping temperature. We need just enough kernels to tell when the oil is hot enough for the popping process.
Step 2: Once the kernels start popping, add rest of the popcorn kernels and place lid on the pot at an angle so the steam can release. Continuously shake the pot gently while the kernels cook, to help prevent burning. If you are using a glass stove-top, lift up the pot a bit to prevent scratching. Let the kernels pop until there is about 10 – 20 seconds between pops. Pour into a serving bowl and sprinkle with salt, herbs, or a little melted butter.
Tips
- Don’t heat the oil above medium heat, to make sure the oil or kernels don’t burn.
- Leave the lid tilted over the pan to release steam. This will help keep the popcorn crunchy and not moist, giving it an air-popped popcorn texture.
- You can make stove-top popcorn on a glass stove-top. If you are afraid of scratching the glass, raise up the pot slightly to shake.
Recipe FAQs
Popped corn itself is considered a high fiber food. Popcorn can be a great healthy snack depending on how it is cooked. Making it at home where you have the ability to choose the ingredients is one of the best ways to make it healthy. Choose organic popcorn kernels, pick a healthy oil to cook in, and sprinkle some unrefined sea salt on top.
When it comes to popcorn oil, coconut or avocado oils are best because of the higher smoke point. You could also use butter. While olive oil could be used, it has a lower smoke point and shouldn’t be heated as high. Other seed oils and vegetable oil aren’t great options. Soy, corn, sunflower, and canola oils are not considered healthy.
Coconut oil has a long shelf life at room temperature. Store it away from light in an airtight container, ideally glass.
Per my knowledge, some do use coconut oil, but usually in combination with seed oils like canola oil. I prefer making it at home where you can choose which and how much oil to use.
More Snack Recipes From The Farmhouse
- Instant Pot Hard Boiled Eggs
- Instant Pot Yogurt
- Homemade Rustic Granola
- Rustic Granola Cookies
- Healthy Peanut Butter Fudge
- Delicious Sourdough Pita Chips
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Coconut Oil Popcorn
Ingredients
- 1/3 cup un-popped organic popcorn kernels
- 3 tablespoons coconut oil
- 1/2 teaspoon salt
Instructions
- In a large pot over medium-low heat, add coconut oil and 3 kernels of popcorn to the bottom of the pan. (These 3 are to test the temperature).
- Once the kernels start popping, add rest of the kernels and place lid on the pot at an angle so steam can release.
- Shake the pot gently while the kernels cook, to help prevent burning.
- Allow to pop until there are about 10 – 20 seconds between pops.
- Pour into a large bowl and sprinkle with salt, herbs, or even a little melted butter.
Notes
- Don’t heat the oil above medium heat. Overly hot oil will burn the kernels.
- Leave the lid tilted over the pan to release steam. This will help keep the popcorn crunchy and not moist.
- You can make stove-top popcorn on a glass stove-top. If you are afraid of scratching the glass, raise up the pot slightly to shake.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The best popcorn I’ve ever had or made!!!
I highly doubt I’ll ever have it another way!!!
Glad I found this post.
Big fan of this recipe! Question is refined or unrefined coconut oil better for this recipe?
Unrefined is typically better.
This is a great snack! Delicious and fun to make with the kiddo while we are staying in!
Plant based, so popcorn is something I make often too. I use an air popper, and top with the organic olive oil based butter from Earth Balance. Thank-you!