Popcorn with Coconut Flakes and Mustard Seed

• 1 1/2 cups unsweetened coconut flakes
• 3/4 teaspoon kosher salt
• 4 tablespoons coconut oil
• 1/2 cup popcorn kernels
• 2 tablespoons black mustard seeds

1. In a large pot over medium heat, toast the coconut flakes and 1/4 teaspoon salt until the coconut is golden, about 3 to 4 minutes.
2. Transfer to a small bowl.
3. Add 2 tablespoons oil to the pot and stir in the popcorn and cover pot.
4. After a few minutes, the popcorn will begin to pop vigorously.
5. When the popping begins to slow and several seconds pass between pops, pour the popcorn into a large bowl.
6. In a small skillet over medium heat, add the remaining 2 tablespoons oil and mustard seeds.
7. Toast seeds until they begin to pop, about 2 minutes.
8. Season the popcorn with the remaining 1/2 teaspoon salt; sprinkle with coconut flakes and the mustard seed oil and seeds.
9. Toss gently to combine.

unsweetened coconut flakes, kosher salt, coconut oil, popcorn kernels, black mustard seeds

Taken from cooking.nytimes.com/recipes/1015618 (may not work)