Place half the raspberries with the honey in a small pan, and simmer for around 5 minutes, crushing the fruit whilst it cooks to release the juices.  It should be thick and syrupy, like a stiff jam.  Leave to cool slightly whilst preparing the rest.

Using the pan you will pop the corn in (a large lidded saucepan) add the coconut, place over a medium heat and cook for 2-3 minutes moving it around until golden brown.  Remove from the pan and set aside.

Melt the coconut oil in the pan, add the corn, cover, turn up the heat and leave to pop shaking the pan every now and then to keep the corn popping.  When you can no longer hear any pops remove from the heat, leaving the lid on for a minute or 2 just in case!

To serve stir the raspberry sauce into the pop corn with the remaining whole raspberries and and scatter with the coconut.

TIP: This needs serving immediately as the raspberries soften the popcorn if left.

TIP: A glass lidded pan is helpful to see how much corn has popped.