Here’s a question to start: do people still buy instant pudding mix to make classic pudding, or is most of it bought to use as an ingredient in other recipes? When was the last time you opened a box of instant coconut pudding mix, mixed it with milk, and served it as dessert? I was thinking about that while making Pina Colada Popcorn—a crunchy, candied popcorn that uses instant pudding mix to give it a true pina colada flavor.
Someone—origin unknown—had the clever idea to combine instant coconut cream pudding mix with corn syrup, butter, rum extract and dried pineapple, and then toss that syrup over popped corn. The result is a popcorn that really does taste like a pina colada: coconut and pineapple notes shine through, and the popcorn stays delightfully crisp even though this recipe doesn’t require candy thermometers or precise boiling times. It’s an easy, fun treat that works well for tropical-themed gatherings, movie nights, or anytime you want a sweet snack with a summery twist.
One quick tip: I almost always pop popcorn in a plain brown paper lunch bag in the microwave. Put a handful of kernels in the bag, fold the top down, and microwave for two to three minutes (listen for the popping to slow). You can do this without oil for a lighter base, then add the candy coating as directed. If you prefer stovetop popping, you can use a heavy pot with a little oil and the same number of kernels—either method gives you a lovely base for the pina colada coating.
Recipe
Pina Colada Popcorn
Recipe adapted from Cookie Madness
This sweet, tropical popcorn is coated with a simple syrup made from butter, corn syrup and instant coconut pudding mix, then finished with rum extract and dried pineapple for a true pina colada profile.
Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins
Course: Dessert / Snack | Cuisine: American
Servings: 8
Ingredients
- 8 cups popped popcorn
- 2 tablespoons butter
- 1/3 cup light corn syrup
- 1/4 cup instant coconut cream pudding mix
- 3/4 teaspoon rum extract
- 1/2 cup diced dried or candied pineapple
- Slivered almonds (optional)
- Coconut flakes (optional)
Instructions
- Preheat the oven to 300°F (150°C). Lightly rub a large roasting pan with a bit of butter to prevent sticking, then add the popped popcorn. Place the pan in the warm oven to keep the popcorn crisp while you prepare the syrup.
- In a small saucepan over low heat, melt the butter. Stir in the corn syrup and the instant coconut cream pudding mix until mostly smooth. A few small lumps are fine. Remove from heat and stir in the rum extract.
- Pour the syrup evenly over the warm popcorn and gently toss or stir so the pieces get a light coating. Spread the coated popcorn back into the roasting pan and bake, uncovered, for 15 minutes. Stir thoroughly, then bake another 5 minutes to set the coating.
- Transfer the popcorn to a large sheet of parchment or nonstick foil to cool completely. Once cool, toss in the diced dried pineapple, slivered almonds and coconut flakes if using.
- Serve the popcorn immediately, or store it in an airtight container in a cool, dry place. For longer storage, freezing in a sealed bag keeps it fresh and crunchy.
Notes and Tips
If you’d like a stronger pineapple flavor, lightly toast the dried pineapple pieces in a skillet for a minute or two before mixing them into the popcorn. For a more pronounced coconut profile, fold in toasted coconut flakes after the popcorn cools so they retain their texture. If you don’t have rum extract, a drop more vanilla can work in a pinch, though it won’t replicate that rum-like brightness.
This recipe is forgiving: the pudding mix acts as both flavoring and a bit of thickener in the syrup, so you don’t need precise stirring or candy-making experience to get great results. The end product is a crunchy, sweet snack that balances coconut, pineapple and a hint of rum—perfect for summer parties, gift tins, or a fun movie-night treat.
Tried this recipe? If you make it, consider noting any changes you made—different mix-ins or adjustments to the extract—so you can repeat your favorite version next time.