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Samoa Popcorn (Chocolate, Coconut and Caramel)

Author Izy


  • 2 tsp coconut oil
  • 1/3 cup popcorn kernals
  • 2 tbsp sugar
  • 1/2 cup shredded coconut , (plus a little more for sprinkling at the end)
  • salt
  • 1/4 cup semisweet/bittersweet chocolate , , melted (or 1 quantity of Chocolate Drizzle - see below)


Before you start making this - get out a large cookie sheet, prepare all your ingredients and read through the recipe.

  • In a large pot (which has a lid), melt the coconut oil over a high heat, until you can see it start to smoke slightly.
  • Add the popcorn kernals and put the lid on. Shake gently until you hear it juuust start to pop then take it off the heat and remove the lid. Sprinkle the sugar over the kernals as quickly and evenly as possible. Replace the lid and return the pot to a medium-high heat. Shake the pot back and forth continuously until you can hear some MAD popping going on. Remove from the heat for a few seconds, still gently shaking the pan, and return to the heat again (still shaking!) until the popping has slowed down.
  • Immediately remove the lid and pour the popcorn onto the sheet tray. Without waiting, sprinkle the coconut and then the salt over the hot popcorn (DON'T TOUCH IT, ITS COVERED IN CRAZY HOT CARAMEL).
  • Drizzle the melted chocolate (or Chocolate Drizzle) over the popcorn (I put it into a ziplock bag, and cut off the very tip of one corner, to use as a piping bag). Sprinkle over some more coconut now if you want. Let the chocolate set (I just put it in the freezer for about 10 minutes and it was fine) and then eat ASAP because it doesn't keep well. (You can eat it warm with the chocolate all melty, buuut you WILL get chocolate allll over your hands...and probably face, too)