Popcorn with Coconut Flakes and Mustard Seed
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups unsweetened coconut flakes
- ¾teaspoon kosher salt
- 4tablespoons coconut oil
- ½cup popcorn kernels
- 2tablespoons black mustard seeds
Preparation
- Step 1
In a large pot over medium heat, toast the coconut flakes and ¼ teaspoon salt until the coconut is golden, about 3 to 4 minutes. Transfer to a small bowl.
- Step 2
Add 2 tablespoons oil to the pot and stir in the popcorn and cover pot. After a few minutes, the popcorn will begin to pop vigorously. When the popping begins to slow and several seconds pass between pops, pour the popcorn into a large bowl.
- Step 3
In a small skillet over medium heat, add the remaining 2 tablespoons oil and mustard seeds. Toast seeds until they begin to pop, about 2 minutes.
- Step 4
Season the popcorn with the remaining ½ teaspoon salt; sprinkle with coconut flakes and the mustard seed oil and seeds. Toss gently to combine.
Private Notes
Comments
I was looking for easy ways to use up some shredded coconut, but I wasn't impressed. Almost all the coconut and most of the seeds fall to the bottom of the bowl, so to get the flavor you have to stir constantly and/or eat it with a spoon. Maybe if you don't toast the coconut it would be stickier? I tried adding some melted butter hoping that would add some stick, but not a big difference (although of course buttered popcorn is delicious!). So I can't say I'd recommend this recipe.
I was looking for easy ways to use up some shredded coconut, but I wasn't impressed. Almost all the coconut and most of the seeds fall to the bottom of the bowl, so to get the flavor you have to stir constantly and/or eat it with a spoon. Maybe if you don't toast the coconut it would be stickier? I tried adding some melted butter hoping that would add some stick, but not a big difference (although of course buttered popcorn is delicious!). So I can't say I'd recommend this recipe.