In a large, heavy-bottomed pot, heat the coconut oil + 4 kernels over medium low heat and cover until you hear all 4 kernels pop. Once popped, add the remaining 1/4 cup of kernels to the pot. Cover with lid but leave ajar for steam to escape. Shake the pot occasionally while it's on the stove to move the kernels around. Continue over heat until you only hear a couple every few seconds. Remove from heat and let sit for another minute or two for those residual stubborn kernels (keep the lid ajar for this so the popcorn doesn't get soggy from the steam).

Transfer kernels to a large bowl and top with whatever toppings you'd like. Nutritional yeast adds a nice cheesy flavour while packing some nutrition and the pink himalayan salt adds great flavour. If you like melted butter on your popcorn, melt about 1 tbsp and drizzle over your popcorn, tossing to coat. Enjoy!