Line a small baking tray with grease-proof or baking paper.

Start by popping the popcorn – you’ll need a saucepan with a tight fitting lid for this or follow the brown paper bag method I linked to above.

On a medium heat, melt the coconut oil in the saucepan until it is liquid. Measure out the popping corn kernels, add to the pan and shake to coat in the oil.

Cover the pan and leave on the heat until the kernels begin to pop. Once they start popping, keep a sharp eye on them and shake the pan regularly to prevent the popped kernels from burning.

Once the popping stops, remove the pan from the heat. Scoop the popped popcorn onto your prepared baking tray, taking care to remove all unpopped kernels as you do so as they can be a choking hazard.

Sprinkle the dried cranberries over the popcorn, spreading it out as evenly as possible.

Break up the white chocolate and place it in a microwave safe bowl.

Melt the chocolate in the microwave in 30 second bursts, stirring between each one to ensure it melts evenly. Be careful not to overheat or burn the chocolate, heat only until just melted and smooth.

Use a spoon to drizzle the white chocolate all over the popcorn and cranberries, covering it as evenly as possible.

Working quickly, sprinkle the desiccated coconut over the top, again spreading our as evenly as possible.

Place the tray of popcorn in the fridge to set for 15 minutes or so.