Low Iodine Coconut Date Protein Popcorn
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Learn more →Ingredients
4 servings
For the popcorn
- ⅓ cup popcorn kernels
- 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 tipFine sea salt and table salt measure the same - no conversion needed. - 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)
Can be omittedflaky sea salt
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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