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If you’re looking for the healthy topical coconut oils, lotions, etc., skip below…
Also, here is my kettle corn recipe if you want a little something sweet.
OK, I’m done with the Walmart link to the Stainless Steel Popcorn Popper – it kept going in and out of stock. Hopefully this Amazon link will be more reliable:
Back to Basics Stainless-Steel Stove-Top Popcorn Popper
I’ve been through many popcorn poppers since we began eating healthier and finally found one I love! This one has no nasty Teflon, no disease-causing aluminum by the food (it’s got stainless steel all around it-see comments), and it tastes much better than when it is cooked in an air popper – those made the popcorn taste dry and blah.
Read here about the many benefits of getting more coconut into our diets!
KELLY’S POPCORN RECIPE WITH COCONUT OIL:
If you’re trying to get more coconut into your diet, and you’re like me and don’t like the flavor, here is a recipe for people like us. Everyone loves this popcorn and it reminds me of how old-fashioned movie popcorn used to taste before they stopped using coconut oil (because it was more expensive than the cheap heart-killer fake oils they use now), and the flavor isn’t overpowering. It also keeps very well in freezer baggies for many days without becoming stale. (I don’t know exactly how long because it doesn’t last long around here.) I’ve even sent it to our friend, Nick, in Iraq and it travels quite well!
- Scoop 2-3 T. organic virgin coconut oil into your heated Stove-top popper (click the link for where to buy coconut oil and click the picture above for where to buy the popper).
- Add 1/2 to 3/4 c. organic popcorn (this way you’re sure not to get genetically modified corn) and cook. Get the popcorn wherever you can buy in bulk – I get it through the buying club at my local health food store. I like the small white kind.
- After popping, add plenty of organic butter (about 3T. per batch or so, more or less to taste) and sea salt, mix around well.
You can also get the benefits of coconut oil through your skin when applied topically, here’s a couple products I like:
- Tropical Traditions Organic Virgin Coconut Oil Moisturizing Cream – Unscented – 4-oz
- Tropical Traditions Organic Virgin Coconut Oil Lip Moisturizer – Unscented
- They have other skin care items through this link, too, I just did a search there and bought some coconut/tea tree oil soaps on Nina Planck’s recommendation. (I love her book, Real Food: What to Eat and Why
.)
The above recipe follows principles learned from the Weston A. Price Foundation- read about them at the WAPF website, or here: Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats.
LEAVE A COMMENT BELOW if you have coconut tips or more recipes with coconut – the more we can get into our diets, the better!
- Homemade CARAMEL popcorn - YUM!
- Kettle Corn made with coconut oil – much easier than caramel corn!
- Easy Meatless/Vegetarian/Lenten Meal Ideas
- Dieting/my “food conversion”
- Have you heard of Weston A. Price?
- Information on a good brand of sea salt
- Where is the truth on health and nutrition?
- Recommended books
- Eating healthy, without sacrifices
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{ 35 comments… read them below or add one }
Kelly, I can’t get the popper link to work. I am curious what you use. I never thought of popping corn in coconut oil! I love the flavor of coconut. Does the oil taste like that?
Holly, this oil does have a coconut flavor, but there are others (more about that in a future post) that do not have the flavor or smell. In the popcorn I think it tastes great though, and I normally can’t stand the taste of coconut. You’re lucky that you love it, it is SO good for you! Check back in a few minutes and I’ll fix the link – thank you for letting me know! I was going to double check those after I got the kids to bed!
I have a popper like that one. I will have to try it again. As for coconut, the only way I have ever had it is in yummy baked goods and stuff, so if I try the oil, it will be interesting to taste.
Holly,
Thanks again for your comments, and I can’t wait to hear what you think of the popcorn – don’t forget plenty of real butter and sea salt!
By the way, since you love coconut, you’d love the book about all its benefits called, “Eat Fat Lose Fat” – there’s a link in the “About my favorite books” post.
God bless!
As someone who doesn’t love popcorn, I must admit I really love Kelly’s recipe! It doesn’t have the artificial and overwhleming flavor that you get from microwave popcorn. It takes delicious _and_ natural!
A note about coconut oil: if you want to use it as moisturizer, just use the plain organic unrefined coconut oil. Buying the stuff that’s labeled ‘moisturizer’ just means there are other things in it and you’ll pay a ton more. It’s a little oily when you first put it on but it absorbs relatively quickly. I’ve been using it for nearly a year and it’s been great for me.
Is there aluminum in this popper? The description states it has “a steel-clad aluminum plate for optimal heat dispersion”.
Hi Natalie,
This brand of popper also comes in an all aluminum version (less expensive), but this one has stainless steel around the aluminum on the bottom, so there’s no aluminum by the food.
And trust me, the popcorn is SO delicious!
Kelly
Kelly,
I agree! This popcorn is delicious! However, I’m wondering how to heat the oil. Unfortunately, I have a cheap aluminum pot, and am hoping to purchase the stainless steel version. Today I made this recipe, and when I heated the oil on medium over the stovetop, the oil started to bubble. I am nervous that I heated it too much, and am never sure if I’ve ruined it. It didn’t smell burnt, just very coconutty. Do you have any advice? Thanks so much!
Hi Meredith,
I’m glad you liked it! I’m not sure if you got the oil too hot, but mine also bubbles right before it pops the corn. (Medium heat should probably be fine.) Mine also tastes coconutty, which I love along with all the sea salt and butter I put on, too!
I love feedback, thanks for commenting!
Kelly
About the popcorn popper~~~does it come from Wal-Mart? I keep getting the Wal-Mart site and it says it is a Steel-clad with aluminum plate. Is that the one I want to order?
Thanks.
Hello,
Yes, it comes from Walmart, and that’s the right one. See the comment above about the stainless steel & aluminum.
Kelly
I wanted to let you know that we used this recipe to make some yummy popcorn balls for our weekend treat. Very tasty with just a hint of coconut. Thanks!
Hi Diana,
So how did you get your popcorn into popcorn balls?
Thanks,
Kelly
Hi Kelly,
You are assuming that I follow exact recipes.
Spread plain popcorn on buttered cookie sheet. Stir together over medium heat until melted: A couple of tablespoons of brown sugar, a couple of tablespoons of water, tablespoon or so of butter, big pinch of organic sea salt, and big fistful of marshmallows (I’ll have to investigate a healthier version). Remove from heat and add vanilla. Drizzle mixture over popcorn and mix up with a spoon (or your hands if you let it cool slightly). When it cools somewhat (not completely), form into balls with buttered hands. Let cool and enjoy!
-Diana
Mmmmmmmmmmmmmmm!
Question about coconut oil – I purchased some, but it says “freshest when refrigerated”. I did that and now it is hard and not easy to use. Do you refrigerate your’s?
I’ve never refrigerated mine. I go through it pretty fast in the kitchen, but even the coconut oil that I keep in the bathroom (as a moisturizer), has never gone bad for me – never an off smell or anything. I’ve actually never heard of any going bad, but I wonder if keeping it cool retains more nutrients? Maybe I’ll post it to a coconut forum I belong to and see if anyone knows. I’ll get back to you!
Just wanted to let you know that I haven’t heard back yet with an answer to this question. My guess, though, is that unless you go through it very slowly, not refrigerating should be fine. Sorry I don’t have more definitive info for you.
Kelly
Is this the popper?
“Wabash Valley Farms Whirley Popcorn Popper ”
http://www.cooking.com/products/shprodde.asp?SKU=739689
NO! That one is made with aluminum, which we try to avoid.
Take care!
Kelly
Try adding nutritional yeast. I make mine like your recipe (coconut, butter, salt) after adding the butter, sprinkle nutritional yeast before serving. Adds a depth and saltiness plus the bonus of b vitamins.
Best
Renee
I made your popcorn recipe last night! It was delicious thank you! I made it in a plain old heavy stainless steel saucepan with the lid on and I think it turned out perfect…Have you compared making your popcorn in a regular pan versus the popcorn popper? Is there a noticeable difference?
My Boys’ Teacher’s last blog post..There was an old mommy who swallowed a…millipede
No, I’ve never tried that, because I love my popper so much, and also I remember as a kid how terrible it was cleaning out those pans after popcorn!
YUM! My son got his braces off and I’d promised him homemade popcorn. I’m so glad I found your blog with the link for this popcorn maker. I ordered it online and just had to drive to my local WalMart to pick it up. No burnt kernels and virtually no “old maids” at the bottom! Can’t wait to try the caramel corn!
Carey, I’m so glad you liked it, thanks for the feedback!
We started making popcorn with coconut oil a few months ago. The first time I made it everyone came in the kitchen and we all agreed that it smelled like a movie theater! It is our favorite way to make popcorn. So yummy! I just use a big stainless steel pot with a lid and shake. The pot is all dented from making popcorn so it is now officially our popcorn pot! I’ll have to look into the popper. It looks fun too. Thanks for posting about it!
This is REALLY good with nutritional yeast sprinkled over it. Adds a cheesy flavor and gives you those great B vitamins! We’ve gone through 2 of those popcorn poppers in our life time!
Coconut Oil? I guess… but with vitamin D deficiency in the news and all… I’m proud to say that I pop my corn in BACON GREASE!
Great facts about coconut oil! Never knew so much. Love your info.
We LOVE popcorn made this way.
However, I’ve been thinking. . . My jar of unrefined coconut oil says that it is made for cooking at medium heat (280F). I’m sure that the oil gets hotter than that when I make popcorn. Should I use the refined oil (labeled for medium high heat) instead. I wonder if I’m essentially refining the oil myself by subjecting it to high heat? If so, does this oxidize the fats or do anything else evil?
I could really use some input on this one.
I know with olive oil heating the extra-virgin that way turns all the antioxidants into free radicals. Not good.
The palm oil shortening from Tropical Traditions works very well for popcorn too – especially if you don’t want the coconut flavor. You can always add butter after it’s popped.
Ghee works great! Omg, I made kettle corn with ghee and some grated palm sugar and it was the BEST EVER!
Hi Kelly!
) As a baby real foodie, I just wanted to tell you I LOVE this popcorn recipe! I made it with a regular stainless steel pan and moved it around a bunch and none of it burnt! I was so proud of myself-last time I tried popcorn in that pan it burnt really bad and we all know that’s an awful smell…
I started reading your blog recently when it was recommended by a friend. This is the first time I’ve posted here
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