Dairy Free Buttered Popcorn
Classic buttered popcorn is one of those snacks that feels like it should be simple — and yet so many store-bought versions are loaded with dairy-based ingredients that make them off-limits. This version delivers that same rich, salty, movie-night magic using coconut oil and dairy free butter instead, so you get every bit of the indulgence without the compromise. The coconut oil does double duty here: it brings a subtle depth of flavor and helps the kernels pop up light and crispy. The trick of pulling the pot off the heat for 30 seconds before returning it to the burner is a small step that makes a real difference, giving you fluffy, evenly popped corn with minimal unpopped kernels at the bottom. Melted dairy free butter gets drizzled over the whole bowl so every handful is coated, and a finish of flaky sea salt takes it from snack to something you'll genuinely crave. It serves four, which means it's perfect for sharing — though no one would blame you for keeping it all to yourself.
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- ½ cup popcorn kernels
- 3 tbsp dairy free butter
- ½ tsp fine sea salt
- ¼ tsp flaky sea salt (optional)
Instructions
- 1
Heat the coconut oil in a large, heavy-bottomed pot over medium-high heat. Add 3 popcorn kernels, cover, and wait until all 3 have popped — this signals the oil is hot enough.
- 2
Add the remaining kernels in a single layer, cover the pot, and remove from heat for 30 seconds. Return to medium-high heat and cook, shaking the pot gently every 15–20 seconds, until the popping slows to about 2 seconds between pops. Remove from heat immediately.
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