Coconut Monkey Popcorn Snack Mix


This fun and simple infusion of coconut and bananas makes for a very tasty popcorn snack mix. I typically recommend the large unsweetened coconut flakes (not shreds), but for a sweeter treat, feel free to go for the sweetened variety, or even toss the popcorn snack mix with a touch of extra sweetener after the coconut oil drizzle.

Coconut Monkey Popcorn Snack Mix Recipe

When made as is, the popcorn snack mix is naturally dairy-free, gluten-free, soy-free, vegan, and all around allergy-friendly. However, I do recommend that you splurge on some organic or non-GMO kernels, as corn is rapidly becoming a top genetically-modified crop. If corn isn’t an option for you, then try rice cake crumbles, like in my Peanut Butter Cinnamon “Popcorn” Crumbles.

Also, if you are keeping an eye on sugars and processed ingredients, check the label carefully on the banana chips. Many contain hydrogenated oils, preservatives, or excessive additional fats or sugars. I do like the banana chips (and all-natural ingredients) from Bob’s Red Mill and Good Sense, but they are an indulgence!

This popcorn snack mix recipe and image was shared with us by The Popcorn Board, though we have adapted it ever-so-slightly to be dairy-free and have more of a coconut infusion.

For some more tasty popcorn treats, try these Sweet Peanut Butter Popcorn Bars or some Cheesy Dairy-Free Popcorn!

Monkey Popcorn Snack Mix
Prep time
Cook time
Total time
Serves: 7 cups
  • 1 cup flaked coconut (unsweetened or sweetened - look for the large flakes, like these or these)
  • 6 cups air-popped popcorn (preferably organic
  • 1 tablespoon coconut oil, melted
  • 1 teaspoon sugar
  • ⅛ teaspoon salt
  • Dash of nutmeg
  • 1 cup dried banana chips
  1. Preheat your oven to 325°F.
  2. 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.
  3. 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.
  4. Bake 5 minutes longer and stir in the banana chips.
  5. Serve immediately or cool and store in an airtight container for up to 3 days.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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