Add 1/4 cup of coconut oil to a pot. Cover and let heat up on medium heat for two minutes.
Add the popcorn kernels. Cover and cook shaking the pot occasionally until the popping slows down, about 2-3 minutes. Take the lid off of the pot. This lets the steam out and keeps the popcorn crisp.
Place popcorn in a baking sheet and lay flat to cool.
While popcorn is cooling melt the white chocolate. When the chocolate is melted add a drop of food coloring and mix through. Pour slightly cooled chocolate over the popcorn and massage it throug with clean hands.