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Line a large baking sheet with parchment paper and set aside. Heat 2 tbsp coconut oil in a large pot over medium heat until shimmering. Add 3 popcorn kernels, cover, and wait until all 3 have popped — this signals the oil is at the right temperature.
Add the remaining popcorn kernels in an even layer, cover the pot, and shake gently every 30 seconds. Cook until the popping slows to about 2 seconds between pops, then immediately remove from heat and pour the popcorn onto the prepared baking sheet. Sprinkle with fine salt and spread into a single layer.
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