Coconut Curry Popcorn

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  • Total Time: 15 mins
  • Hands-on Time: 15 mins
  • Makes: 4-6 servings

The warm, savory flavor of curry is complemented by the subtle sweetness of coconut in this quick and easy popcorn recipe. The seasoning is a simple mixture of curry powder, coconut oil, coconut flakes, salt and sugar. Use whatever type of coconut flake you like; sweetened or unsweetened, toasted, large or small, they’re all delicious. I prefer small, unsweetened flakes as they cling better to the popcorn, and then sweeten a bit with natural cane sugar which makes the mixture stick a bit better when blended into the popcorn.



    Large pot with lid

    Small mixing bowl

    Large mixing bowl

    Silicon spatula


    1/2 cup popcorn kernels

    5 Tbsp coconut oil

    1 Tbsp Frontier Co-op Organic Curry Powder 

    1/4 cup coconut flakes

    1/4 tsp Frontier Co-op Sea Salt

    1/4 tsp cane sugar



    1. Using a large pot, heat 2 tablespoons coconut or vegetable oil over medium-high heat for 3-5 minutes. I recommend a pasta pot with glass lid, so you can see what’s popping.
    2. To test the oil’s temperature, add 3 popcorn kernels. Once they pop, add the remaining 1/2 cup.
    3. Cover the pot with lid and cook.
    4. With a secure grip on the lid, shake the pot every 20 seconds or so to avoid burning the kernels.
    5. When you don’t hear a pop for about 30 seconds, remove pot from heat and pour popcorn into large mixing bowl.


    1. In small mixing bowl, melt remaining 3 Tbsp tablespoons of coconut oil. You can microwave in 10 second increments, stirring between heatings until melted. If your mixing bowl is stainless steel, you can heat for a few seconds on the stovetop.
    2. Once the coconut oil is melted and warm, stir in curry powder, coconut flakes, salt and sugar, and mix until blended completely.
    3. Pour mixture over popcorn in a large mixing bowl and stir or toss until the popcorn is thoroughly coated.
    4. Let stand 3 minutes and then serve.

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