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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.
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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