1 cup unsweetened coconut flakes
3/4 tsp kosher salt, more to taste
4 tbsp coconut oil
1/2 cup popcorn kernels
Pinch of cayenne
In a large pot over medium heat, toast the coconut flakes and 1/4 teaspoon salt until the coconut is golden, about 3 to 4 minutes. Transfer to a small bowl.
Add 2 tablespoons oil to the pot and stir in the popcorn and cover pot. After a few minutes, the popcorn will begin to pop vigorously. When the popping begins to slow and several seconds pass between pops, pour the popcorn into a large bowl.
In a small skillet over medium heat, or in the microwave, melt the remaining 2 tablespoons coconut oil.
Season the popcorn with the remaining 1/2 teaspoon salt; sprinkle with coconut flakes and the melted coconut oil. Toss gently to combine.
Tips to ensure that it won't burn: