Raspberry Popcorn | Recipe

Raspberry Popcorn Recipe

Popcorn recipe testing again and this pink fluffy version is made by using freeze dried raspberries (instead of food colouring), so it’s colourful and summery and dare I say a little healthier!

Raspberry Popcorn


100g popping corn

1 tbsp freeze dried raspberry

2 tbsp coconut oil

1 tbsp sugar


Heat a big pan or wok with lid on a medium to high heat, add 3 popping kernels when they start to pop add the rest, keep shaking the pan so they don’t stick or burn. When there is 2-3 second gap in popping remove the pan from the heat, keep the lid on as the corn will continue to pop. Transfer to a large bowl.

Grind the raspberry in a pestle and mortar until fine, heat the coconut oil in a pan and dissolve the sugar, remove from the heat and add the raspberry mix well. Pour over the popcorn and mix until it’s thoroughly coated.

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