Donna Hay: Basics To Brilliance Kids

Jazz up your regular homemade popcorn with Donna's yummy choc-coconut recipe.


  • 1 cup (200g) popcorn kernels

  • 6 brown paper lunch bags

  • ¼ cup (60ml) maple syrup

  • 1½ tablespoons sifted raw cacao or cocoa powder

  • ¼ cup (20g) shredded coconut


  • 1.

    Place maple syrup, sifted raw cacao or cocoa powder and shredded coconut in a small bowl and mix to combine.

  • 2.

    To make the popcorn, place 2 tablespoons of kernels into 1 of the paper bags. Fold the top of the bag over three times, then fold in the corners to secure. Repeat for other bags.

  • 3.

    Place the popcorn bags, 1 at a time, in the microwave on high for 2 minutes each or until you hear (with sharp ears) that the popping has slowed to around 1 pop every 3 seconds.

  • 4.

    Use a tea towel to carefully take each bag from the microwave, allow to cool a little. 

  • 5.

    Divide the choc-coconut mixture between the warm popcorn bags, fold the tops of the bags over and give them a big shake to coat.


For more recipes like this, pre-order your copy of Donna Hay's new cookbook, 'Basics to Brilliance Kids' at or from your favourite book store.

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