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Heat the coconut oil in a large pot over medium heat until shimmering. Add 3 popcorn kernels, cover, and wait until all 3 pop — this signals the oil is ready. Add the remaining kernels in a single layer, cover, and cook, shaking the pot every 15–20 seconds, until the popping slows to 2–3 seconds between pops. Transfer the popcorn immediately to a large mixing bowl, discarding any unpopped kernels.
Spread the pumpkin seeds on a dry baking sheet and toast in a 325°F (165°C) oven for 8–10 minutes, stirring once halfway through, until lightly golden and fragrant. Watch closely in the final 2 minutes, as they can brown quickly. Remove and set aside.
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