Mint Chocolate & Coconut Popcorn
This Mint Chocolate & Coconut Popcorn recipe is great to make with the kids. They can get involved every step of the way, it only takes about 20 mins to make and 5 mins to eat because it’s so delicious.
(Makes 6 cups of popcorn)
Gluten Free, Egg Free, Nut Free, Vegan & Dairy Free option
INGREDIENTS
- 2 tablespoons coconut oil or vegetable oil
- ½ cup popcorn kernels
- Salt (Sea salt, Himalayan)
- 2 x 105g The Rocky Road House Milk Coconut Rough Block of Chocolate
(Vegan/Dairy Free option use 2 x 105g The Rocky Road House Dark Coconut Rough Block of Chocolate)
- 120g The Rocky Road House Mint Bo-Peep rock candy lollies
- Salt Flakes (optional)
METHOD
- Cover a large baking tray (approx. 38 x 25cm) with greaseproof paper.
- Cook ½ cup popcorn kernels as per the packet stovetop directions.
- Remove the pan from heat and place the popcorn onto the lined pan. Lightly salt it and pick out any kernels that didn’t pop.
- Place the rock candy lollies in a plastic bag. Cover the bag with a tea towel and lightly crush the lollies by rolling a rolling pin over it.
- Break the chocolate into squares and melt over a double boiler or in the microwave in twenty-second bursts, stirring between each, until the chocolate is completely melted and smooth.
- Use a spoon to drizzle the chocolate over the popcorn. Working quickly, sprinkle the popcorn with the crushed rock candy lollies. Lightly sprinkle with a pinch of sea salt flakes. Place the pan in the refrigerator until the chocolate is set completely (approx. 10 mins). Break up the popcorn with your hands and serve.
This Mint Chocolate & Coconut Popcorn is suitable for the whole family. It’s time to pick a movie, whip up some popcorn, relax and enjoy!
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Want to make it with us? Check out our video below
