Discover a gourmet twist on popcorn with this Strawberries and Cream, Pink Popcorn recipe – a perfect blend of fruity and sweet that everyone will love!
Welcome to a world where popcorn isn’t just a salty snack for movie nights. This pink popcorn recipe is turning it into a sweet, fruity, and unforgettable dessert that your family will absolutely love – Strawberries and Cream Popcorn, otherwise known as our beloved Pink Popcorn. This delightful treat is a mix of the comforting crunch of popcorn, the sweet creaminess of white chocolate, and the tartness and flavor of strawberries.
There’s no surprise here that this popcorn is such a hit in our house. I already know popcorn is a favorite treat of ours.
My rainbow sprinkles popcorn, tends to be devoured before the previews are over and my butter toffee caramel popcorn is a classic crunchy treat everyone enjoys especially around the holidays!
If you’re a popcorn enthusiast and like a spicy kick, you may need to check out my friend Amanda’s recipe for Coconut Sriracha Popcorn. Fire!
LET’S MAKE SOME STRAWBERRIES & CREAM POPCORN:
Ingredients Needed
You’ll only need 4 ingredients to make this delicious treat and it comes together very quickly, 10 minutes tops.
- popped popcorn, I prefer mushroom popcorn but butterfly or microwave will work too.
- white chocolate chips
- coconut oil
- freeze-dried strawberry powder or sliced strawberries that have been crushed
How To Make Strawberries & Cream Popcorn
I’ll cover the steps in detail on the recipe card below, but the gist is simple: pop your popcorn, prepare your strawberries and cream mixture, and combine. The result is an irresistible blend of flavors that’s a joy to look at and a pleasure to eat.
Remember, the coconut oil in this recipe can cause the popcorn to melt fast in the heat, so be sure to store it in a cool place!
Q&A
What is the difference between mushroom popcorn and butterfly popcorn?
Mushroom popcorn pops in a round shape while butterfly popcorn pops in a more irregular shape. Butterfly popcorn is more common. It is used by movie theatres and in microwave popcorn because it is cheaper and more easily available.
I prefer mushroom popcorn in recipes like this because it offers a larger surface area to hold onto the sweet topping.
If you can only find butterfly popcorn in your area, that will be just fine.
Can I use microwave popcorn?
Yes, you can. However, keep in mind that microwave popcorn often comes pre-salted and sometimes buttered, which could alter the taste of the final product.
Can I use freeze-dried strawberry slices?
Absolutely! Just crush them into a powder before using to ensure even distribution. You might find you prefer this over powder because the pink popcorn will have larger bits of strawberry in it.
Make sure you measure the amount of strawberries via weight as this is how the recipe was written.
You can find freeze-dried strawberries and strawberry powder online at places like Amazon or in the dried baking isle near the dried fruit at some grocery stores.
Can I use dried strawberries or fresh strawberries?
Dried or fresh strawberries could potentially make the popcorn soggy due to their moisture content. Freeze-dried strawberries are recommended for this recipe to maintain the popcorn’s crunch.
STORAGE TIPS:
One of the secrets of this recipe is the coconut oil. When combined with the white chocolate chips, it gives a creamy consistency that coats the popcorn beautifully. But here’s a little tip for you, because my recipe uses coconut oil, this popcorn can melt quite fast if left in the heat. So make sure to store it in a cool place to keep it at its best!
If you live in a warmer climate or keep your home on the toasty side of things, I would even recommend storing this pink popcorn in a Ziploc bag in the refrigerator. This is not a requirement but will definitely keep it firm until you’re ready to enjoy it.
For best flavor and texture, enjoy this popcorn once the chocolate topping has hardened.
This pink popcorn will store in a cool place for up two 2 weeks or in the refrigerator/freezer for a month or longer.
HERE’S THE FULL PRINTABLE RECIPE. ENJOY!
Strawberries & Cream Pink Popcorn
A gourmet twist on popcorn with this Strawberries & Cream, Pink Popcorn recipe - a perfect blend of fruity and sweet that everyone will love!
Ingredients
- 12 cups popped mushroom popcorn
- 12 oz white chocolate chips
- 1 - 1 1/2 tablespoons coconut oil
- 30g freeze dried strawberry powder
Instructions
- Pop your popcorn and set it aside in a large bowl.
- In a microwave safe bowl, add the white chocolate chips and coconut oil. Microwave in 30 second increments, stirring until you have a smooth mixture. It should only take 60-90 seconds to melt.
- Stir in the freeze-dried strawberry powder (or crushed) until it's evenly incorporated.
- Pour the strawberries and cream mixture over your popcorn. Toss until every piece is coated.
- Spread the popcorn out on a lined or greased baking sheet to cool.
- Once cooled, serve immediately or store in an airtight container in a cool place.
Notes
Need to speed up cooling? Try placing the cookie sheet of coated popcorn in the refrigerator or freezer. This will help set the chocolate even quicker.
If you live in a warmer climate or keep your house temperature warmer than about 72F, I recommend using a lower amount of coconut oil (1 tablespoon).
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 216Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 6mgSodium: 34mgCarbohydrates: 26gFiber: 4gSugar: 21gProtein: 5g
Enjoy your homemade Strawberries and Cream Popcorn! It’s a treat that’s as fun to make as it is to eat.
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