This Caramel Coconut Popcorn is the best caramel popcorn recipe ever. It's loaded with toasted coconut, coconut-flavored caramel, and a chocolate drizzle.
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Caramel Coconut Popcorn
If you are looking for the best caramel popcorn recipe ever, you won't regret giving this fully loaded Coconut Popcorn a try. Each kernel is coated with a coconut flavored caramel before adding marshmallow caramel, toasted coconut, and a chocolate drizzle.
It sounds tricky but I promise you, this recipe only takes about 30 minutes total. I like to serve it in individual cups at parties, but it also makes a great holiday gift.
You can use this recipe for coconut caramel popcorn or caramel popcorn balls, or just pour into a 9" x 13" baking dish and cut it into squares when it's cool. I also love to drop a spoonful on a pretzel and drizzle with chocolate and sea salt flakes.
If you love fun popcorn recipes, be sure to check out my recipe for this ooey gooey Marshmallow Popcorn Recipe, easy Caramel Popcorn recipe, Firecracker Popcorn, Peanut Butter Popcorn, and our Fall Party Mix.
Ingredients in Coconut Caramel Popcorn With Chocolate
- Popcorn - I prefer using freshly air popped popcorn because it has no added flavors and has the best texture. You can use microwave popcorn or bagged popcorn if you want - just try and stay away from too much flavor.
- Butter - you can use salted or unsalted butter - it’s up to you.
- Sugar - you will need both granulated sugar and light brown sugar for this recipe.
- Karo Syrup - if you can’t find Karo syrup, you can substitute corn syrup. This keeps the caramel from crystallizing and getting grainy.
- Sweetened Condensed Milk - any brand will work.
- Salt
- Coconut Extract - this adds a little boost of coconut flavor but is entirely optional. You could also substitute vanilla extract.
- Marshmallows - mini marshmallows work best because they melt the quickest.
- Chocolate Chips - use any type of chocolate chips. They will be melted with the coconut oil to drizzle over the popcorn.
- Coconut Oil - this will be mixed with the chocolate while it melts. It helps thin down the chocolate and makes it a little softer once it sets.
- Shredded Coconut - for the best flavor this should be toasted before adding.
How to Make Homemade Caramel Popcorn
- Pop popcorn. Place popped popcorn in 1-2 large mixing bowls and set aside.
- Make the coconut caramel. Heat a large nonstick pot over medium heat and add the butter. Once melted, add the sugar, brown sugar, karo syrup, and sweetened condensed milk. Bring to a boil while stirring. Continue to cook, stirring constantly, until the mixture reaches 235-240 degrees F on a candy thermometer. Once it reaches the correct temperature, remove from heat and add the coconut extract and salt.
- Combine the popcorn and caramel. Pour ¾ of the hot caramel onto your popcorn and carefully stir until completely coated.
- Spread onto baking sheets. Spread the popcorn onto cookie sheets that have been lightly sprayed with nonstick cooking spray.
- Add the marshmallow drizzle. With the remaining ¼ of caramel, add the mini marshmallows. Stir until the marshmallows are melted, returning to low heat if necessary. Once melted, drizzle the marshmallow caramel mixture over the caramel popcorn on the cookie sheets.
- Melt the chocolate. In a microwave safe bowl, add the coconut oil and chocolate chips. Microwave for 1 minute, then stir. Microwave for 30 seconds, then stir. Continue to heat for 30 seconds at a time, stirring in between, until the chocolate chips are melted.
- Add the chocolate and coconut. Once melted, drizzle the chocolate over the Coconut Popcorn and sprinkle the toasted coconut evenly over the top. Allow the popcorn to cool for about an hour before serving. Enjoy!
How to Toast Coconut
The easiest way I have found to toast coconut is to do it in a frying pan. All you need is a non-stick frying pan and your coconut.
- Put the shredded coconut in the frying pan and turn it on medium heat.
- Don't stir the coconut until it is golden brown on the bottom.
- When it's golden brown, you can stir it with a spoon.
- The coconut layer on the bottom of the pan will become golden much quicker.
- Be sure to stay close to the pan and keep stirring until it's toasted to your satisfaction.
Recipe Variations for Coconut Popcorn
These Caramel Coconut Popcorn variations will transport you to a tropical paradise, one bite at a time. Whether you're having a movie night, a holiday party, or just craving a sweet escape, you should be able to find something for everyone.
- Pina Colada Popcorn: Add dried pineapple chunks to your caramel popcorn. You could also try adding dried mango.
- Coconut Toffee Popcorn: Add crushed toasted almonds.
- Salted Caramel Coconut Popcorn: Add an extra dash of sea salt and a drizzle of white chocolate.
Tips For Making Coconut Caramel Popcorn:
- Pop a couple of large bowls of popcorn before you start toasting the coconut or making the caramel.
- When you're making the caramel, keep stirring so it doesn't scorch
- The coconut burns easily, too, so keep an eye on it and stir while it is toasting.
- The marshmallow step is optional. It's good with or without the marshmallows.
- You can use this recipe for coconut caramel popcorn or caramel popcorn balls, or just pour into a nine by 13" baking dish and cut it into squares when it's cool.
- Let the popcorn cool on a baking sheet for an hour before serving. It'll be a lot less messy that way.
- Bring the caramel to softball stage of 235-240 degrees. You can check using a candy thermometer.
Storing Coconut Popcorn
- Room Temperature: store in an airtight container in a cool, dark place at room temperature for up to 1 week.
Coconut Marshmallow Caramel Popcorn Recipe
Ingredients
- 10-12 cups Air Popped Popcorn
- 1 cup Butter
- 1 cup Sugar
- 1 cup Brown Sugar
- 1 cup Karo Syrup
- 1 can Sweet Condensed Milk
- 2 teaspoon Coconut Extract
- 1 pinch Salt
- 2 cups Mini Marshmallows
- 12 ounces Chocolate Chips
- 2 tsp Coconut Oil
- 2 cups Shredded Coconut toasted
Instructions
- Place popped popcorn in 1-2 large mixing bowls and set aside.
- Heat a large nonstick pot over medium heat and add the butter. Once melted, add the sugar, brown sugar, karo syrup, and sweetened condensed milk. Bring to a boil while stirring.
- Continue to cook, stirring constantly, until the mixture reaches 235-240 degrees F on a candy thermometer. Once it reaches the correct temperature, remove from heat and add the coconut extract and salt.
- Pour ¾ of the hot caramel onto your popcorn and carefully stir until completely coated. Spread the popcorn onto cookie sheets that have been lightly sprayed with nonstick cooking spray.
- With the remaining ¼ of caramel, add the mini marshmallows. Stir until the marshmallows are melted, returning to low heat if necessary. Once melted, drizzle the marshmallow caramel mixture over the caramel popcorn on the cookie sheets.
- In a microwave safe bowl, add the coconut oil and chocolate chips. Microwave for 1 minute, then stir. Microwave for 30 seconds, then stir. Continue to heat for 30 seconds at a time, stirring in between, until the chocolate chips are melted.
- Once melted, drizzle the chocolate over the Coconut Popcorn and sprinkle the toasted coconut evenly over the top. Allow the popcorn to cool for about an hour before serving. Enjoy!
Nutrition
More Easy No Bake Dessert Recipes
- Chocolate Dip
- Cheesecake Dip
- Pumpkin Cheesecake
- Smores Bars
- Peanut Butter Cereal Bars
- Coconut No Bakes
- Buckeye Dip
- More No Bake Desserts
More Coconut Dessert Recipes
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This coconut caramel popcorn recipe is a step-by-step guide, I will show you how make the most delicious homemade caramel popcorn!! It has layers of flavors, toasted coconut, coconut flavored caramel, and a chocolate drizzle!
Ann
How much popcorn do you use for these amounts?