Stovetop Popcorn with Coconut Oil {Easy!}


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If you read this post–Are You a Wellness Junkie?–then you may suspect that I’m sort of on the fence about corn.

While that may be true (Is corn the next gluten?  Why are so many allergic to it?), we’ve discovered a new favorite–and easy!–snack that directly involves corn.

Yep, popcorn.

It can’t get any easier than this, folks:

  1. Add a heaping spoonful of coconut oil to a large, heavy-bottomed pot with a lid.
  2. Heat the oil until melted.
  3. Add about 1/2 cup popcorn kernels–preferably organic, non-GMO.
  4. Quickly add the lid!
  5. Wait until you hear lots of popping, and then when the popping dies off, remove the pot from the heat and take off the lid.
  6. The trick–which can take a bit of practice to perfect–is to keep the lid on until all the kernels have popped, but not long enough to burn the already-popped corn.
  7. Add several generous sprinkles of unrefined sea salt, and serve.

I like to make extra, and store it in airtight containers.  It’s an easy and portable snack for the boys, plus we love to add it to our trail mix.

Have you tried making popcorn on the stove?

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Kathleen Henderson

Let's get real! I’m Kathleen Henderson, your Natural Living Mentor. I’m on a mission to help families see the joy in real food, while finding natural remedies and creating a nontoxic home. Learn more about my story >>


  1. Kandace on 07/10/2013 at 6:13 pm

    I mean…..why have I not ventured into doing this? So easy! I’m already obsessed with coconut oil….so this just adds to my favorite reasons list. My guilt always spikes a little when I pop a microwave bag of popcorn- even organic. Thanks for this idea!

  2. Kathleen on 07/12/2013 at 11:30 am

    You’re welcome! Enjoy… 🙂

  3. MAnn on 11/14/2013 at 10:28 pm

    I just came across your website and LOVE it with all the neat ideas using doTerra Essential Oils.
    In all of your recipes for Coconut Oil…..are you using the solidified form? And if so, are you using the regular coconut scented or de-scented version…..for example in scrubs recipes, body creams, and popped popcorn.

    • Kathleen on 11/15/2013 at 12:58 am

      For cooking, I use regular coconut oil (yes, the kind that solidifies at room temp). I use the same kind of coconut oil for the sugar scrub recipes. Any time I use Fractionated Coconut Oil (as in the Hand Sanitizer with OnGuard), I will clearly specify that it’s FCO. So, unless otherwise noted, coconut oil = regular coconut oil. I use whatever I have on hand–sometimes virgin, sometimes expeller pressed. Hope that helps!

      • MaryAnn on 11/15/2013 at 1:57 am

        One add’l question….when you say you use reg coconut oil for cooking… Are you using the coconut tasting & smelling like coconut or are you using the de-scented version.
        Thanks for clarifying.

        • Kathleen on 11/15/2013 at 12:47 pm

          Mary Ann–Virgin coconut oil smells and tastes more coconutty. Expeller pressed oil has no scent/taste of coconut. I use whatever I have on hand. Personally, I don’t mind if a bit of coconut flavor is added to our dishes–we like it and think it often adds sweetness.

          • MAnn on 11/15/2013 at 4:52 pm

            Thank you much Kathleen……this clarifies much for me.
            Personally, if I am adding Essential oils, I prefer to use the unscented coconut oil. It is a little more costly; however, in some cases it is worth it.

  4. Kristen on 06/01/2017 at 6:22 pm

    I have never used coconut oil when we make popcorn on the stove. Thanks for the great idea, can’t wait to try it out!

    • Kathleen on 06/03/2017 at 1:58 am

      Enjoy, Kristen! 🙂

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