Pina Colada Popcorn
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Who is ready to party? We are in the season of football, hockey and holiday parties, and you can only eat so many Buffalo Chicken Wings! Pineapple chunks, shredded coconut and chopped macadamia nuts are tossed together with white chocolate to create the ultimate Pina Colada Popcorn.
For even more pineapple and coconut inspired recipes, check out my Tropical Pina Colada recipes page.
All of your favorite pina colada cocktail flavors are there, minus the hangover! This Pina Colada Popcorn is kid friendly and super easy to make.
What you’ll need:
- 10 cups of popped popcorn
- 8 ounces of white chocolate – I used baking chocolate but Candy Melts would work great too!
- dried pineapple
- shredded Coconut
- chopped Macadamia Nuts – I used dry-roasted with sea salt to offset the sweetness.
- coconut oil
Feel free to adjust the mix-ins based on your family’s preferences. Don’t like coconut flakes, leave them out.
How to make tropical Pina Colada Popcorn:
Melt white chocolate and coconut oil in a bowl, 30 to 45 seconds on HIGH.
Pour the chocolate mixture over the popped popcorn in an extra-large bowl. Gently toss to combine.
Add the chopped macadamia nuts, pineapple and shredded coconut flakes. Toss to combine.
Spread popcorn mixture out over a parchment or silicone lined baking sheet.
Place in the refrigerator for about 15 minutes to set. Break apart and serve.
You may need to make two batches so your party guests don’t fight over it!!
Recipe Notes and Tips:
To pop popcorn in the microwave:
Place 1/3 cup of popcorn kernels into a brown paper lunch sack.
Press the Popcorn button, or cook on HIGH for 2 minutes (I have a 1200 watt microwave)
This should make 8 to 10 cups of popcorn depending on how well your kernels pop.
More delicious party food recipes:
- Homemade Soft Pretzel Bites
- Maple-Glazed Pecans
- Baklava Honey-Glazed Walnuts
- Apricot Ginger Chicken Wings
- Simple Seafood Artichoke Dip
- Irish Potato Nachos
Enjoy!!
Pina Colada Popcorn
Ingredients
- 10 cups popped popcorn I used 1/3 cup popcorn kernels
- 8 ounces white chocolate baking chocolate broken into pieces or candy melts
- 3 teaspoons coconut oil
- ½ cup chopped macadamia nuts I used dry-roasted with sea salt
- ½ cup shredded coconut
- ½ cup chopped, dried pineapple
Instructions
- Melt white chocolate and coconut oil in a bowl, 30 to 45 seconds on HIGH.
- Pour the chocolate mixture over the popped popcorn in an extra-large bowl. Gently toss to combine.
- Add the chopped macadamia nuts, pineapple and shredded coconut flakes. Toss to combine.
- Spread popcorn mixture out over a parchment or silicone lined baking sheet.
- Place in the refrigerator for about 15 minutes to set. Break apart and serve.
Notes
- Place 1/3 cup of popcorn kernels into a brown paper lunch sack.
- Press the Popcorn button, or cook on HIGH for 2 minutes (I have a 1200 watt microwave) Add more time for lower wattage microwaves.
- This should make 8 to 10 cups of popcorn depending on how well your kernels pop.
