Hello and happy May, friends! Its lovely to see you here today. :)
I hope youve been enjoying your spring. We certainly have, as we have been in full-on celebration mode for the past few weeks. My boyfriend, Mark, got a new job, and we couldnt be more excited about it.
So much so that I planned a special dinner for the two of us at a fancy fine-dining restaurant here in Pittsburgh. It has beautiful views, delicious food, and a great atmosphere, but I think my very favorite thing about the restaurant is that it serves popcorn before your meal is ready.
Yes, I said popcorn.
And by popcorn, I mean ridiculously fun and inventive flavors like truffle, taco, and, you guessed it, curry coconut.
Curry coconut was the flavor of the day when Mark and I went to dinner, and we couldnt have gone crazier over it. We stuffed our faces with it until our food came and, shock of all shocks, we were too full to finish our actual meals.
Popcorn is pretty much its own food group for us, so I was super excited to try to make this delicious curry coconut flavor at home. And after some testing and scorched pans (dont ask), Im super excited to be able to share my version of our beloved Curry Coconut Popcorn with you today!
Youll pop some corn kernels on the stove with some coconut oil. If you havent made popcorn on the stove before, do not fret. Its way easier than you think it is! And there really is nothing better than freshly popped popcorn, hot off the stove.
After your popcorn is popped and still hot, youll pour our perfect seasoning over top. Its a mixture of raw turbinado sugar, curry powder, turmeric, and salt, and whoa baby is it delicious. Its slightly sweet, kinda spicy, and all-around addictive.
Add in some creamy Bobs Red Mill Coconut Flakes, and you will be in popcorn heaven. It seriously cools down this mixture and adds
the most addictive chewy texture and rich flavor. Im crazy in love with this coconut!
I hope you guys give this unconventional popcorn flavor a try! Weve had it three times in a week, and I definitely dont see this obsession slowing anytime soon. ;)
Enjoy, friends!
Curry Coconut Popcorn
Prep Time: 5 minutes | Cook Time: 5 minutes | Total Time: 10 minutes |Makes 6-7 cups popcorn
Seasoning:
- 2 tsp Raw Turbinado Sugar
- 1 Tbsp Curry Powder
- tsp Turmeric Powder
- 2 tsp Salt
Popcorn:
Add turbinado sugar to a mortar and pestle, and grind until finely ground. You want the texture to be powdery. Add curry powder, turmeric, and salt, and mix to combine. Set aside.
Add cup coconut to a large bowl. Set aside.
Add coconut oil to a large pot. Add three kernels to the coconut oil and turn the temperature to medium-high. Cover with a lid and listen for the three kernels to pop. Once popped, carefully remove the lid and remove the kernels with kitchen tongs.
Carefully pour in the rest of your popcorn kernels and cover with a lid. Remove the pot from the heat and allow to sit for 30 seconds. Then put the pot back on the heat and continuously shake the pot back and forth on the heat until there are 1-2 seconds between pops.
Carefully pour your popcorn into your large bowl and immediately season with your seasoning. Toss to combine. Add additional cup coconut on top and mix to combine.
Notes:
Popcorn method slightly adapted fromBaked Bree.
Alexa Peduzzi is the fruit & veggie-obsessed girl behindFooduzzi, the plant-based and gluten free food blog. Shes a self-trained cook with a special weakness for cookies, peanut butter, and roasted broccoli. She currently works as the Community and Event Specialist at Food Blogger Pro, and she lives in Pittsburgh, PA with her boyfriend, Mark, and cat, Maya. FollowFooduzzi for more plant-based and gluten free recipes!
