1-First, heat the 2 tablespoons of coconut oil over medium heat until melted, then add the 2 tablespoons of unsalted butter to melt.

2-Next, add the 1/2 cup yellow popcorn kernels and evenly sprinkle the 3 tablespoons granulated sugar and 2 tablespoons coarsely ground toasted coconut over the top.

3-Cover with a tight-fitting lid and increase the heat to medium high.

4-Shake the pan a couple of times to coat the kernels with the oil, butter, sugar, and coconut.

5-Once the first kernel pops, secure the lid with pot holders over the edges, then lift and shake the pan just above the heat for a few seconds before returning it to the heat; repeat until the popping slows almost to a stop, keeping the pan moving to avoid scorching.

6-Remove the pan from the heat, carefully tilt the lid to release steam, remove the lid, and transfer the popcorn to a serving bowl.

7-Sprinkle half the 1/2 teaspoon kosher salt, stir gently with a wooden spoon, then sprinkle the remaining salt. Serve immediately.