While on vacation last week I saw an interesting article in the New York Times: “Once a Villain, Coconut Oil Charms the Health Food World“.

Key quote:

“But my favorite new way to use coconut oil is for popcorn. The oil brings out the nutty sweetness of the corn itself while adding a rich creamy sensation, without having to pour melted butter on the top.”

I had to pick some up.

Whole Foods, amazingly, had three different varieties of virgin coconut oil.

Over the weekend we made popcorn with it, and it was fantastic. Just like the article said, no butter needed.

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