Healthy snacking | Coconut popcorn

Popcorn is a great source of wholegrain, antioxidants and fibre. Nutritional Therapist Mary Cotter explains why adding coconut makes this simple recipe even better.


  • 120g or ½ cup popping corn
  • 1.5 tbsp. coconut oil
  • ½ tbsp. maple syrup or honey (optional, omit if you prefer savoury popcorn)
  • Pinch of sea salt to taste

  • Preparation method

    1. Heat a saucepan (with lid) over medium heat.
    2. Add the coconut oil and melt, then add the maple syrup (if using).
    3. Add just a few kernels into the pan and wait for them to pop to test when the oil is hot enough to pop the corn.
    4. Once the test kernels have popped, place the rest of the kernels into the pan and cover.
    5. After the kernels begin popping, begin to shake every 10 seconds or so until you the popping slows.
    6. Remove from heat and continuously shake for another 10-20 seconds.
    7. Pour into a bowl, salt to taste and enjoy.

    Nutritional information

    Plain popcorn is a great snack providing whole grains, fibre and antioxidants. Making it with coconut oil is healthier than other oils and provides a source of medium-chain fats which increase the amount of energy that our bodies burn and boosts metabolism. Coconut oil is also anti-fungal.

    Last updated Thursday 7 December 2017

    First published on Tuesday 29 March 2016