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Selbstgemachtes Kokos Karamell Popcorn Vegan

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.