Preheat the oven to 300-degrees F. Spread the coconut onto a baking sheet in a thin layer. Toast the coconut in the oven for 5-8 minutes until golden brown. Then, remove from heat and set aside.

Combine the coconut oil and kernels in the Lékué popper, or a large stock pot.

For the Lékué, microwave for 2-3 minutes with the cover on.

For the stovetop, gently shake the pot until the kernels have popped.

Pour the popcorn into a clean paper bag and drizzle the lime juice and zest over the top of the popcorn. Add the toasted coconut, then sprinkle with salt. Close the bag and shake.

Next, spread the mixture over the baking sheet and bake until the mixture is dry, about 5 minutes. Serve warm.