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Dark Chocolate and Coconut Popcorn

Scott Phillips

Servings: 8 to 10

Popcorn as dessert? Why not, when it’s streaked with dark chocolate melted by the heat of the just-popped popcorn and tossed with sweetened coconut.


  • 1 cup sweetened shredded coconut, such as Baker’s Angel Flake brand
  • 1/2 cup popcorn kernels
  • 3 Tbs. coconut oil
  • 4 oz. dark chocolate (70%), chopped
  • Fine sea salt

Nutritional Information

      Calories (kcal) : 200
      Fat Calories (kcal): 120
      Fat (g): 14
      Saturated Fat (g): 10
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 2
      Cholesterol (mg): 0
      Sodium (mg): 150
      Carbohydrates (g): 17
      Fiber (g): 3
      Protein (g): 3


  • Position a rack in the center of the oven and heat the oven to 300°F. Spread the coconut on a large rimmed baking sheet and bake until golden brown, about 8 minutes. Set aside to cool.
  • Put the oil and 2 or 3 popcorn kernels in a heavy-duty 4-1/2- to 5-1/2-quart pot. Partially cover and heat over medium-high heat until the kernels pop.
  • Add the rest of the popcorn kernels. Cover the pot most of the way and shake the pot back and forth constantly once the heavy popping starts. After about 3 minutes, the popping should slow down; when you can count to 5 without a pop, it’s done. Remove from the heat, and give the pot a final shake. Transfer to a large metal mixing bowl. Toss with the chocolate, coconut, and 1/2 tsp. salt. The residual heat of the popcorn should gently melt the chocolate, coating the popcorn and coconut. Refrigerate for 5 minutes. Toss the popcorn to break up any big clusters. Refrigerate for another 5 minutes and then toss again. Season to taste with additional salt.


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  • chefdarlenesmith | 03/21/2016

    these are 2 of my favorite foods to eat chocolate and coconut combined to make a totally healthy and easy to make snack.

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