Wednesday night was a pre-wedding potluck for some new/local friends. I made this Curried Coconut Popcorn as an appetizer for a potluck and people went gaga over it! This recipe will definitely be joining my regular repertoire of potluck contributions, it’s got that sweet, salty, crunchy thing going for it plus it’s vegan and gluten free. While I am neither vegan nor gluten free, I do have a lot of food allergies/sensitivities and like making things that everyone can eat.
Do you have a favorite home method for popping corn? I use the paper bag in the microwave method myself, but with 2 squirts of cooking spray (I use grape seed oil) instead of olive oil and rolling down/folding the top of the bag tightly instead of stapling it.
Curried Coconut Popcorn
3/4 c popping corn (I used 1/2 blue and 1/2 yellow corn)
cooking spray, if using the microwave method – see above
coconut oil, if using the stovetop method
3/4 c coconut chips, toasted
3/4 c raisins (dark or golden)
2 heaping Tbs coconut oil
3/4 tsp curry powder
3/4 tsp ginger powder
1/2 tsp salt
1/2 Tbl coconut sugar
1) Pop your popcorn using your favorite method*. Keep a large bowl on standby for mixing/serving the popcorn in.
2) You can lightly toast your coconut chips while making popcorn, if the chips are older a little spritz of cooking spray can help them be less chewy. I made a tinfoil tray and toasted mine in the toaster oven using the “light” toast setting.
3) In a small bowl (I used a 6 oz ramekin), melt your coconut oil for 10-15 seconds in the microwave, just to get it warm.
4) Add the seasonings (curry, ginger, salt, and sugar) to the coconut oil.
5) Put all the popcorn in a large bowl and pour the seasoned coconut oil over it, shake/stir to coat.
6) Add the raisins and coconut chips and shake to combine.
7) Let cool to room temp (about 10-15 min) and then keep covered until you’re ready to serve (no more than 2 hours).
*If you’re going the microwave route for this recipe, pop only 1/4 cup of popcorn at a time, and use a new paper bag for all three rounds.
Credit where credit is due: this recipe was inspired by Naturally Ella and A Pinch of Glitter.
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