Easter Snack: Toasted Coconut Hopcorn! {Recipe}

What could be more fun than a sweet, salty, crunchy, coconutty popcorn treat? For this year’s Easter snack at daycare, we’re making HOPcorn!

And, as always, it’s 100% free of artificial food dyes. Happy snacking!

Easter-Hopcorn

Toasted Coconut Hopcorn

  • 7 cups air-popped popcorn (or 2 bags if using microwave popcorn)
  • 1 generous pinch sea salt
  • 12 oz. white chocolate, chopped for melting (We love Callebaut!)
  • juice of one carrot
  • 2 cups coconut, lightly toasted
  • 1 bag (5 oz.) SunMaid Strawberry Greek Yogurt Raisins
  • 1 bag (5 oz.) Simply Balanced Blueberry Greek Yogurt Raisins (Find them at Target!)

After popcorn is popped, spread it out on a baking sheet lined with parchment paper. Sprinkle with 1/2 of the coconut. Melt chocolate in a double boiler or in the microwave (if using microwave, melt in 30 second intervals to prevent scorching.) Once melted, drizzle half of popcorn mixture with white chocolate using a spoon or piping bag.

Add just a touch of sea salt to the whole sheet. Sprinkle with more coconut and both types of raisin while chocolate is still wet. (You may not use all the raisins. 2 whole bags is a lot.)

Add carrot juice little by little to remaining white chocolate until you reach your desired shade of orange. Again, drizzle chocolate over popcorn mixture using a spoon or piping bag. Top with any remaining coconut.

Once dry, break up into pieces. Enjoy!

Signature

 

Comments

  1. Shauna says

    One of my favorite things to snack on is popcorn… add anything to it and I am yours forever… this sounds delicious.

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge