This maple coconut popcorn is a fun snack that makes traditional popcorn a little more exciting. With maple syrup, almond butter and coconut, this crispy treat has lots of flavour and is simple to make.
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Why you will love this popcorn
- Perfectly sweet snack. Sometimes savoury isn't what we want, so if you have a sweet tooth then I hope this is a good mid-afternoon snack for you!
- Kid-friendly treat. If my nieces are anything to go by, then kids love this popcorn.
- Easy to make. While there are of course a few more steps to this popcorn than simply opening a packet, all are very easy to do.
Made with pantry staples, this maple coconut popcorn comes together in around half an hour.
- Popcorn kernels: the main ingredient of course. I got mine from Holland and Barrett in the UK but any popcorn kernels will work.
- Coconut oil: just a tablespoon to coat the popcorn kernels as they pop. Using coconut oil rather than butter keeps the recipe vegan and so dairy-free too.
- Almond butter: adds lots of flavour and also works to 'bind' the flavours to the popcorn. My favourite is the Pip and Nut almond butter.
- Maple syrup: a more natural form of sweetener and one that scores as low histamine on the SIGHI list.
- Desiccated coconut: a lovely flavour alongside the almond butter and maple syrup. I haven't seen too many popcorn recipes with coconut, which seems odd as it's so good! I use the Whitworths desiccated coconut.
Almond butter alternative
Almonds are slightly divisive on a low histamine diet. They scores 1 on the SIGHI list, with a note that small amounts are well tolerated.
I haven't tried it myself but if you aren't able to tolerate almond butter, then I think that an alternative butter such as macadamia nut butter or pumpkin seed butter would work well.
Make sure to see the recipe card below for the full ingredients list, their quantities and instructions!
Step by step instructions
This is a really simple recipe with three main steps:
1. Make the popcorn itself. Follow the packet instructions to pop your kernels!
2. Combine the ingredients for the popcorn coating. Heat the maple syrup, almond butter and coconut in a pan so that it melts together and combines to a liquid consistency.
3. Pour the butter and syrup mixture onto the popcorn and stir to coat.
4. Spread evenly on a baking tray. Bake for 4-5 minutes - but watch it closely after 3 minutes for any signs of burning as it can turn fast! Then leave to cool and will turn nice and crispy.
5. Oh and the next step? Enjoy! Maybe with a movie or your favourite TV show?!
Recipe tips and notes
- Make sure to shake the popcorn as it is popping, as it can stick and burn fairly easily (follow the packet instructions!).
- Have the butter and syrup fully melted so that it can easily coat the popcorn kernels.
- Spread the popcorn evenly on the tray. This will help prevent burning through a more even bake.
More sweet treats to try
Lots of ideas to satisfy a sweet tooth that all the family will enjoy.
For exclusive snacks and sweet treats, why not check out my low histamine sweet treats ebook!
Maple coconut popcorn
- ⅓ cup popcorn kernels
- 1 tablespoon coconut oil
- ¼ cup maple syrup
- 1 tablespoon desiccated coconut
- 2 tablespoon almond butter
- pinch pink Himalayan salt
- Preheat the oven to 190C and line a baking tray with parchment paper.
- Add the coconut oil to a large pan and turn the heat to low-medium (don't go too high, or the popcorn is more likely to burn). Put in a couple of popcorn kernels and put the lid on the saucepan. Once they have popped, pour in the remaining kernels. Replace the lid, but leave it open a slight crack for heat to escape. Shake the pan often so they heat evenly and also to help prevent burning. Once the popping has slowed and almost stopped, remove from the heat. It usually takes 4-5 minutes.
- In a separate pan combine the maple syrup, almond butter, coconut and salt. On a low heat stir the mixture until it becomes a liquid consistency, about 4-5 minutes.
- Pour the maple syrup mixture onto the popped corn and stir so that it is coated. Transfer to the baking tray and spread into an even layer.
- Bake the popcorn for 4-5 minutes. Keep an eye on it after 3 minutes as it can burn easily.
- Set aside and allow to cool. It will become crispy as it cools. Then enjoy!
- Keep shaking the pot of popping popcorn! It can easily burn so keep it moving and on a low heat.
- Spread the popcorn evenly on the baking tray to help prevent it from burning. Keep a watch on it while in the oven, even just a few minutes too many can mean burnt popcorn, which we never want!
- I haven't tried it myself, but if you aren't able to tolerate almond butter then using macadamia nut butter or pumpkin seed butter should work well.
- almonds (almond butter) which scores 1.