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Pina Colada Popcorn

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Pina Colada Popcorn

To toast coconut, spread coconut in a thin layer on a shallow baking pan. Bake in a 250 degree oven for 6 to 7 minutes or till light brown, stirring often.

8 cups popped popcorn (about 1/3 to 1/2 un popped)
2 Tbsp. butter or margarine
1/3 cup light corn syrup
1/4 cup instant coconut cream pudding mix
3/4 tsp. rum extract
1/2 cup diced dried pineapple or candied pineapple
1/2 cup coconut, toasted

Remove all unpopped kernels from popcorn. Place popped popcorn in a buttered 17x12x2-inch baking pan. Keep the popcorn warm in a 300 degree oven while making the coating.

In a small saucepan melt the butter or margarine. Remove saucepan from heat. Stir in the corn syrup, pudding mix, and rum extract. Remove popcorn from oven. Pour the syrup mixture over the popcorn. With a large spoon, gently toss the popcorn with the syrup to coat.

Bake popcorn, uncovered, in a 300 degree oven for 15 minutes. Remove popcorn from oven and stir in the dried pineapple and the coconut. Bake the popcorn mixture, uncovered, 5 minutes more. Turn the mixture onto a large piece of foil. Cool the mixture completely. Serve popcorn immediately or store, tightly covered, in a cool, dry place.
Makes about 16 (1/2 cup) servings.

Melissa 'Liss' Burnell, Founder of Budget101

👩‍🍳 About the Author

Melissa “Liss” Burnell is the founder of Budget101.com, a trusted frugal living resource online since 2001. With over 25 years of hands-on experience in meal planning, debt reduction, and DIY homemaking, she’s helped millions of families live well for less.

A mother of two, Liss first made waves by cutting her family’s grocery bill to under $200/month—then teaching others how to do the same. She is the author of two bestselling ebooks on feeding a family on a tight budget, available on Amazon.

📚 Learn more on the About page, or connect with Liss on Pinterest, Instagram, or Facebook.

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