This sweet coconut popcorn is tossed in white chocolate spiked with lime zest and a dusting of crispy toasted coconut — a perfect little treat for movie night or a party! It’s also gluten free and comes together in under 20 minutes!
A few months ago I posted a recipe for Cranberry Orange White Chocolate Popcorn. That was when I realized you could add citrus zest to white chocolate with no devestating effects. (ie. Seizing)
In fact, it gives white chocolate, which is usually cloyingly sweet, a bit of brightness and dimension. It was a revelation, friends.
Coconut and lime is one of my favorite flavor combinations, and air-popped popcorn is one of my favorite snacks. It was only a matter of time before they were combined somehow.
This isn’t a kettle corn recipe, though. It’s much sweeter — like white chocolate popcorn.
This is so easy to do, too. I’ll show you!
Ingredients for Toasted Coconut Popcorn
- popcorn kernels
- white chocolate chips or melts
- unsweetened shredded coconut or coconut flakes
- sea salt
How to make popcorn
Here are a few ways to make popcorn:
This is my personal favorite. No oil needed and you don’t have to worry about burning! Here’s a link to the one we have. Presto air popper on Amazon.
If you prefer to make your own popcorn on the stovetop, it isn’t too difficult. You can also choose the type of oil you like and cook it in a pot over medium heat. Popping corn with coconut oil will give it a boost of coconut flavor, too! Popcorn with coconut oil is super delicious, too. Here’s a tutorial if you need one: Stovetop Popcorn Recipe.
If microwave popcorn is your go-to, use a natural kind that doesn’t have a lot of butter. Save that movie theater popcorn for movie night :)
Have you ever made your own microwave popcorn? We did it with our kids recently when our air popper died and we were waiting on the replacement to arrive (it lived a long 15+ year life!).
You can also pop the popcorn in coconut oil! You just toss 1/2 cup popcorn kernels in oil, put them in a paper sandwich bag and roll the top a couple of times. Microwave for a couple of minutes like store-bought microwave popcorn and stop when the popping slows down. If you need a recipe, this is the one we used: Microwave Popcorn Recipe.
How to toast coconut?
There are two ways to do this:
Put the coconut in a large, dry skillet and cook it over medium heat, shaking and stirring it around occasionally when it begins to turn golden brown. I prefer this method because I alwasy forget about stuff like this in the oven. I’ve charred many pans of coconut over the years. Heh.
Put the coconut on a rimmed baking sheet — no oil needed. Bake it in the oven on a low broil for a few minutes until it’s as golden brown as you like. Maybe set a timer? That might have helped me have a better track record for toasting coconut in the oven.
What kind of white chocolate is best to put on popcorn?
I like to use high quality white chocolate chips (Ghirardelli is my favorite) or a chopped white chocolate bar. The flavor is far better than using almond bark or lower quality white chocolate melts.
If you’d like to make this recipe lower in sugar, you can use Lily’s White Chocolate Style Chips. I’ve done it before and it works beautifully. It won’t make this recipe low carb or keto friendly since popcorn is high in carbs naturally.
How to melt white chocolate?
Although you get the best flavor from higher quality white chocolate, it can be a little less forgiving when you’re working with it melted.
Almond bark and white chocolate candy melts are easier to work with.
That being said, both kinds are relatively easy to work with, so don’t be scared off.
Just put some chips in a bowl and microwave it in 20-second increments, stirring after each one, until the chocolate is completely smooth. Don’t microwave it longer or you might scorch it. White chocolate scorches more easily than regular chocolate, too.
How to make this coconut popcorn recipe:
Start with some popcorn! I have an air-popper which eliminates the need for oil or watching a pot on the stove like a hawk. I’m a little obsessed with popcorn. My air-popper is my ride or die appliance. (Don’t tell my food processor.)
Toast the coconut in a skillet on the stove.
Melt the chocolate and stir in the zest from two limes.
TIP: Be sure there is NO water on the limes when you zest them. If you just washed your lime, dry it off REALLY well. Any water that gets in the white chocolate will make it clump up and be impossible to use. It’s called seizing, and it’s tragic — you’ll have to start over with new chocolate. Just dry your limes off really well.
Pour melted white chocolate over the popcorn and mix it a little. Fold in the toasted coconut.
Spread the popcorn out on a large piece of parchment paper and let it sit out until the chocolate has hardened and is no longer sticky.
Cut those limes into a few segments and squirt some lime juice over the finished popcorn. I love the extra little bit of citrusy flavor it adds!
NOTE: Don’t add the lime juice to the white chocolate when you add the zest. It’ll ruin the chocolate at that point. It works better to squirt it over the popcorn when it’s fully cooled and hardened.
Transfer to a lidded container and store at room temp for a week or so. If it’ll last that long.
How to store toasted coconut popcorn
Once you spread the popcorn on a piece of parchment paper and let it set until the chocolate hardens again, transfer it to an air-tight container and store at room temperature. It should be good for up to a week. If it lasts that long!
If you like this recipe, try one of my other popcorn recipes!
More Popcorn Recipes on Perry’s Plate
If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!
- 1/2 cup popcorn kernels
- 2 cups unsweetened shredded coconut
- 10 ounces white chocolate chips, melts, or chopped chocolate bar
- 2 limes
- Sea salt
- Pop the popcorn kernels using whichever method you prefer. (See post for instructions if you need them.) I prefer to use an air popper, but you can do it on the stovetop or in the microwave if you like.
- Transfer the popcorn to a very large bowl. Like, the biggest bowl you have.
- Put the coconut in a large skillet over medium heat. No oil needed. Shake the coconut around a few times when it starts to turn golden brown. Continue to toast it for as long as you like. This should take 5-8 minutes.
- Put the white chocolate in a small bowl. Microwave in 20-second increments, stirring after each one, until chocolate is completely smooth.
- Stir the zest from both limes into the melted white chocolate. MAKE SURE YOUR LIMES ARE DRY WHEN YOU ZEST THEM. Any drops of water will cause your chocolate to seize and you'll have to start over.
- Pour the melted chocolate over the popcorn and stir. While the chocolate is still wet, stir in the toasted coconut.
- Spread the popcorn out on a large piece of parchment. Sprinkle lightly with sea salt and let it sit until the chocolate has set, about 15-20 minutes depending on the temperature of your house.
- Optional, but recommended: Slice the limes into wedges and squeeze a few of them over the popcorn. It gives it a stronger citrusy bite!
- Transfer the popcorn to an airtight container and store at room temperature for up to a week.
If you'd like to reduce the amount of sugar in this recipe, I highly suggest using Lily's White Chocolate Chips. They melt beautifully. It won't make this recipe low carb or keto since popcorn is high in carbs naturally.
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