Spread the coconut in a 9 x 13-inch baking pan, breaking up any clumps as needed. Bake for 10 minutes or until edges of coconut begin to brown.
Spread popcorn over coconut and sprinkle with melted coconut oil. Toss to evenly coat. Sprinkle popcorn mixture with sugar, salt and nutmeg, and toss again to evenly coat.
Bake 5 minutes longer and stir in the banana chips.
Serve immediately or cool and store in an airtight container for up to 3 days.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/monkey-popcorn-snack-mix