Low Sodium Coconut Date Protein Popcorn

Total time35 min

Prep time10 min

Cook time15 min

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Ingredients

4 servings

For the popcorn

⅓ cup popcorn kernels
Orville Redenbacher's Gluten Free Original Gourmet Popcorn Kernels - 30 Oz Orville Redenbacher's Original Premium White Popcorn Kernels, Gluten Free Pure Living Organic Sprouted Popcorn Kernels Simple Truth Purple Popcorn Kernels Eden Foods Organic Popcorn Kernels
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1 tbsp coconut oil

For the coconut-date coating

8 medjool dates, pitted
½ cup full-fat coconut milk
2 tbsp coconut oil
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp vanilla extract

For the protein finish

⅓ cup unsweetened coconut flakes
¼ cup vanilla protein powder
¼ tsp ground cinnamon

For serving

flaky sea salt, for finishing (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Line a large baking sheet with parchment paper and set aside. Spread the coconut flakes in a dry small saucepan over medium-low heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Transfer immediately to a small bowl and set aside.
2
Heat 1 tbsp coconut oil in a large pot over medium heat until shimmering. Add the popcorn kernels, cover with the lid, and cook, shaking the pot every 30 seconds, until the popping slows to 2–3 seconds between pops. Remove from heat immediately and transfer the popped corn to a large mixing bowl, discarding any unpopped kernels.

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