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

Prepare the popcorn – you’ll need a saucepan with a tight fitting lid for this.

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 mini marshmallows over the popcorn, spreading them out as evenly as possible.

Roughly chop any larger pieces of the freeze dried strawberries and sprinkle them all over the popcorn too.

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 half of the white chocolate all over the popcorn mixture, covering it as evenly as possible.

Working quickly, add some pink food colouring paste to the rest of the chocolate and stir to combine. Drizzle over the popcorn mixture as before, covering it as evenly as possible.

Finish with the heart sprinkles.

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

Once hardened and set, break up the chocolate covered popcorn into smaller clumps and serve in a large bowl or paper cups.