Learn how to make the best Non GMO toasted coconut in town that is – Gluten free, vegan, dairy free
Prep Time:3 mins
Cook Time:7 mins
Total Time:10 mins
1/2 cup of popcorn kernels
2 tbsp of dairy free butter (can use coconut oil)
1/3 cup of coconut butter (coconut manna and creamed coconut are the same thing)
1/3 coconut nectar (or another low GI Syrup)
1 vanilla pod scraped
1/4 of shredded coconut
2 tbsp of coconut oil
Preheat oven 180 degrees celsius or gas mark 4.
Line a baking tray with parchment paper and spread the shredded coconut evenly onto the paper.
Toast in the oven for 3-4 minutes or until golden brown (not burnt).
Remove from the oven and set aside to cool.
Melt the coconut oil in a 3 quart or large saucepan on medium-high heat.
Put 3-4 kernel into the pan and cover with the lid until they have popped.
When the kernels pop add the 1/2 cup of kernels to the pan evenly and cover.
Remove the pan from the heat and wait for 30 seconds before returning the pan to the heat. The popcorn kernels should be popping all at the same time,but make sure to shake the pan a few times while on the stove.
After about 2 minutes as the popping slows down, remove the pan from the stove and then take the lid off to release the steam.
Meanwhile, in a small saucepan melt the dairy free butter (or coconut oil) with the coconut butter (cream/manna) on medium heat then stir in the coconut nectar.
Continue to stir until the coconut nectar has dissolved. The coconut mixture will be slightly thick, if this is too thick add a tablespoon at a time of water until your desired consistency is achieved (not too runny).
Drizzle the coconut mixture over the popcorn (do it in the pan as it eliminates any stickiness if done in a bowl). Use a wooden spoon to gently turn the popcorn so it is coated evenly
Transfer the popcorn into a bowl before sprinkling with shredded coconut.