The perfect snack. Cooking popcorn in coconut oil is an easy way to include this power-packed, good fat into your diet. Believe it or not, living a mostly whole foods plant-based diet doesn’t always give you the amount of healthy fats you need for optimum health. I mean, c’mon! How many avocados can one eat! MEXICAN-POPCORN

Virgin coconut oil adds a subtle hint of flavour and increases the nutrient content of an already high fibre snack. For your next at-home movie night, try the coconut oil popcorn recipe below, sprinkled with a tasty topping of choice…. or bag it and take it to theatre (shhhh!). If you prefer or dislike the flavour of coconut, the non-virgin coconut oil is usually flavourless.


½ cup organic organic popcorn kernels

4 Tablespoons organic coconut oil

Kosher Sea salt



In a large pot heat 2 tablespoons of coconut oil on medium to medium-high heat. Add kernels and put on lid.

Once popcorn begins popping, give pot a shake. Popping should be steady, and steam may come from lid. Adjust heat if necessary. If you smell burning, it’s too hot. Remove lid, give popcorn / kernels a stir, put lid back on and turn heat down.

Heat 2 more tablespoons of coconut oil in a small pot or pan on low heat. Remove from heat when melted.

Shake popcorn pot occasionally, until popping reduces to a pop every couple of seconds.

Put popcorn into large bowl.

Drizzle on melted coconut oil and toss.

Season with sea salt and topping of choice.



Topping Options: 

vegan parmesan & oregano or rosemary

dill weed and lemon zest

lemon juice and freshly cracked black pepper

chili powder and cocoa (sounds weird but it’s delicious!)

beet powder and nutritional yeast

cinnamon and raw cane sugar

curry powder & toasted coconut flakes




reference: Ethical Deal