Step 1

Heat coconut oil over medium heat in a large stock pot with a lid. Add kernels, cover with a lid, and cook, shaking the pot occasionally to prevent burning. Continue to cook until popping slows.

Step 2

Remove from heat and add the coconut flakes, coconut oil, curry powder, and ginger powder. Put the lid back on and shake vigorously until popcorn is well coated.

Step 3

Cover with lid and shake vigorously for 10-15 seconds. Serve immediately.