Take a large saucepan, and let it get hot over a medium-high heat. Add coconut oil and three popcorn kernels.
When the three kernels start to pop, add the rest of the kernels and quickly place a lid on top. Offset the lid a bit to allow some heat to escape. If you don't have a lid, top with a piece of foil and lightly pinch it around the rim. Quickly cut three slits in the foil.
Give the pan an occasional shake to keep the kernels from burning. Once the popping starts, stay close to the stove to monitor. Take the pan off of the burner when the popping slows down a lot. Let sit for a minute or so, and then carefully peel back the foil or remove the lid to reveal perfectly popped corn.
Top with your favorite popcorn flavors - butter and salt, nutritional yeast, cinnamon and sugar, etc.
If you have sensitivities to coconut, replace with another high-heat oil like avocado.