Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500 g Keelings raspberries
- 100 g corn kernels
- 5 tbsp coconut oil (divided into 2 & 3 tbsp)
- 1 tbsp sugar
Directions
Heat a large pan on a medium to high heat, add 3 tablespoons of the coconut oil and cover the pan with a lid.
Add the kernels to the pan and continually shake the pan so that they don't stick or burn.
Once all of the popcorn has popped, place them into a large bowl.
In a bowl grind the raspberries.
Heat the remaining coconut oil in a pan along with the sugar so it dissolves. Remove from the heat and add the raspberries, ensuring that you mix this all together.
Pour the mix over the popcorn until it is fully coated.
Category:Raspberry Recipes
Category:Corn Recipes
Category:Coconut oil Recipes
Category:White Sugar Recipes
Category:Popcorn Recipes