Mix the cocoa powder and sugar together in a ramakin
Heat coconut oil in a pan until it smokes, just a little bit.
Add popcorn to cover the bottom of the pan in a single layer. better to err on the side of less corn than more.
Once one or two kernels pop, cover the pan, and with pot holders, shake the pot back and forth on the stove until the popcorn has finished popping. This keeps the un-popped kernels on the bottom, and the popped corn from burning.
Take the pot off the stove. Remove the lid, and sprinkle the cocoa/sugar mixture on the popcorn. Put the lid back on the pot, and shake vigorously until coated.
Salt to taste. Himalayan salt has a complimentary flavor, and has less sodium.
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