Coconut Caramel Popcorn Recipe Vegan

Coconut Caramel Popcorn (Vegan) – the best Popcorn EVER

My Crispy Coconut Caramel Popcorn with homemade Coconut Caramel is vegan and dairy free! It is the perfect vegan TV snack – so easy to make and it stays crispy for days!

Vegan Coconut Caramel Popcorn in a green bowl

The other day I destroyed the last reason for going to the movie theatre. By learning how to make my own vegan caramel popcorn. Much like learning how to make your own cheese, this is dangerous knowledge.

So all of a sudden, plain popcorn is horribly boring. And then, you actually reach the point where even caramel popcorn gets old and you look for a new twist on the sweet and salty drug, that is popcorn.

This is where Vegan Coconut Caramel comes into play.

Homemade Vegan Caramel Popcorn made with Coconut Caramel

This Vegan Coconut Caramel Popcorn is THE best thing I’ve ever eaten in front of the TV!

Maybe you’ve heard of Coconut Caramel before. It’s the hip, vegan version of regular caramel using coconut milk instead of cream and butter.

I’ve made coconut caramel sauce quite a few times whenever I needed some last-minute caramel. If you are like me and never have cream in the house, but always a can of coconut milk, then Coconut Caramel might be your new favorite thing.

Maybe you’ll also hate me a bit for introducing this to you just in time for the sleeveless season. Well, anyways, it’s too late now.

Coconut Caramel is my new favorite pancake topping, but I’ve also used it successfully as a substitute for caramel sauce in my Salted Caramel Apple Pie.  

The other day, I felt like experimenting and tossed some homemade kettle corn with coconut caramel and baked it in the oven, just as you would with caramel corn.

And as if it weren’t indulgent enough already,  I also sprinkled some sweetened shredded coconut on top of the still warm coconut caramel corn.

The result: Crispy, sweet and salty popcorn with a wonderfully subtle and round coconut taste. And it’s vegan!

No doubt, this Coconut Caramel Popcorn is THE best thing I’ve ever eaten in front of the TV and today, I’ll tell you how to make it at home.

Vegan Coconut Caramel Popcorn in a green bowl - side view

How to make Vegan Coconut Caramel Popcorn:

When making my Vegan Caramel Popcorn, I start out with a batch of Kettlecorn, which means that I quickly pop the corn in a pot with hot oil to which I already add some salt and sugar.

I imagine you can just use plain popcorn as a base, but by using crunchy sweet & salty popcorn, you can be a bit more sparing with the caramel and will not have one plain tasting popcorn in your bowl.

vegan caramel popcorn with coconut caramel in a green bowl

Chef’s Tips for making Vegan Coconut Caramel Popcorn:

  • In my coconut caramel recipe, I used one can of coconut cream. You can substitute it with full-fat coconut milk but you might have to reduce it a bit longer to get the right consistency.
  • Feel free to substitute brown sugar with coconut sugar for a no-refined-sugar version with even more caramel flavour.

Things you might need:


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Did you make and love this vegan coconut caramel recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!

Selbstgemachtes Kokos Karamell Popcorn Vegan
5 from 1 vote

Vegan Coconut Caramel Popcorn

The vegan Version of Caramel Popcorn using dairy-free Coconut Caramel instead of regular caramel sauce! 

Course Snack
Cuisine canada, usa
Keyword coconut caramel popcorn, vegan caramel popcorn, vegan popcorn recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 2 Portionen
Calories 400 kcal
Author Kiki Johnson


  • 3 tbsp oil coconut oil
  • 130 g corn kernels
  • 100 g sugar
  • 1 tsp salt
  • 3 tbsp coconut oil

For the Coconut Caramel

  • 250 ml coconut cream
  • 200 g brown sugar or coconut sugar
  • 2 tsp vanilla extract
  • 1 pinch of salt
  • 5 tbsp shredded coconut or coconut flakes sweetened or unsweetened
  • 1/4 tsp baking soda


For the coconut caramel sauce

  1. Place sugar and coconut cream in a small saucepan. Heat slowly while stirring to dissolve the sugar. Bring mixture to a simmer and cook for 15 to 20 minutes. The sauce will thicken noticeably and even further as it cools.

  2. To test the consistency, take the saucepan off the heat. Spread a little sauce on a little plate and place in the freezer for one minute. If the caramel doesn’t thicken, simmer the sauce for a little longer. As the last step, add vanilla extract and salt to finished caramel sauce and let cool if not using immediately.

For the kettle corn

  1. Pour the oil into the pot and add three corn kernels. These kernels will be your indicator. If you hear them pop,  the oil is hot. Cover the pot with a tight-fitting lid and set over medium-high heat.

  2. Add the rest of the corn kernels,  along with the sugar and salt as soon as you hear one of the kernels pop. Quickly stir everything together with a silicon spatula to coat all the kernels and replace the lid.

  3. Shake the pot while the popcorn pops. Start by shaking it occasionally and then more frequently and vigorously as the popping increases. Put the pot back on the element every few seconds to maintain the heat.Remove from stove when popping slows down. Don't wait for every kernel to pop or you'll end up burning the popcorn, so as soon as you think it is slowing down, take it off the heat. Total popping time is about 3 minutes on my stove.

  4. Pour the popcorn into a bowl and discard unpopped kernels. Line 2 baking sheets with parchment paper and preheat the oven to 250 F!  Bring coconut caramel to a boil and take off the stove. Stir in 1/4 tsp of baking soda. The caramel will bubble up. Keep on stirring and pour everything on your popcorn. Mix corn with coconut caramel sauce.

  5. Bake the popcorn for about 45 minutes. Stir every 15 minutes and sprinkle coconut on top after 30 minutes. Once out of the oven, let cool down. Enjoy! 

Recipe Notes

Kettle Corn Recipe Adapted from The Kitchn

Vegan Coconut Caramel adapted from Leelalicious


  • In my coconut caramel recipe, I used one can of coconut cream. You can substitute it with full-fat coconut milk but you might have to reduce it a bit longer to get the right consistency.
  • Feel free to substitute brown sugar with coconut sugar for a no-refined-sugar version with even more caramel flavour.

* A note about affiliate links in this post: some of these links will take you to Amazon where I may receive a small percentage of sales, at no extra cost to you. 


Crispy Coconut Caramel Popcorn Vegan and Dairy Free - this is the perfect easy vegan TV snack for movie nights #veganrecipes, #popcorn
Vegan Coconut Caramel Popcorn - the best dairy-free caramel popcorn recipe ever! Make it as an easy TV Snack for movie night or Game Day | vegan caramel popcorn | vegan popcorn recipes #veganrecipes, #popcorn


  1. 5 stars
    Yummie 🙂
    Gruß scrapkat

  2. 5 stars
    Das ist wohl mit Abstand das beste Popcorn, das ich je gegessen habe!! Ich habe es bereits einige Male gemacht und es kommt jedes Mal richtig gut an. Zur Haltbarkeit kann ich nichts sagen – es überlebt keinen Abend 😉

    • Halli Hallo! Ach, das freut mich aber, dass dir das Popcorn so mundet! Ist ein bisschen aufwändiger, aber es lohnt sich am Ende einfach! Vielen Dank für dein Feedback! Ich wünsche dir eine entspanne Woche! Glg Kiki

  3. 5 stars
    Must try this tonight! We’re going to have a movie marathon! Thanks for sharing this!

  4. Ill try this tonight with my family. We have been consuming popcorn as is so this is a nice twist and also an addition to our new favorites.

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