Ingredients
Popcorn
- 12 cups popped mushroom popcorn
Strawberries & Cream Coating
- 12 oz white chocolate chips
- 1 to 1 1/2 tablespoons coconut oil
- 30 g freeze-dried strawberry powder
Instructions
- Pop the Popcorn: Pop your popcorn using your preferred method and place it aside in a large bowl to cool and set.
- Melt the Chocolate & Coconut Oil: In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring after each, until the mixture is smooth and fully melted. This usually takes about 60 to 90 seconds.
- Add Strawberry Powder: Stir in the freeze-dried strawberry powder thoroughly until evenly incorporated, resulting in a vibrant pink coating.
- Coat the Popcorn: Pour the strawberries and cream mixture over the popcorn. Toss gently but thoroughly to coat every piece of popcorn evenly with the strawberry-infused white chocolate.
- Cool the Popcorn: Spread the coated popcorn onto a baking sheet lined with parchment paper or lightly greased. Allow it to cool completely so the coating sets firmly.
- Serve or Store: Once cooled, serve immediately for a fresh crisp texture or store in an airtight container in a cool place to maintain freshness for later enjoyment.
Notes
- Use mushroom popcorn for a sturdy popcorn that holds coatings well.
- If freeze-dried strawberry powder is unavailable, finely crush freeze-dried strawberries as a substitute.
- Be careful not to overheat the white chocolate to avoid seizing.
- Store popcorn in a cool, dry place to keep it crisp.
- Adjust coconut oil quantity slightly to get desired coating consistency.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Snack
- Method: Microwaving
- Cuisine: American
