Place coconut oil and a few popcorn kernels in a large stock pot.

Cover the pot and heat over medium heat until the test kernels begin to pop.

Add the remaining popcorn kernels to the pot.

Cover the pot again and continue to cook, shaking the pot occasionally.

Cook over medium heat until the popping slows and eventually stops.

In a small bowl, mix together lime zest, brown sugar, Madras curry powder, shredded coconut, and salt.

Once the popcorn is done, immediately transfer it to a large bowl.

Pour the spice mixture over the popcorn.

Toss the popcorn with the spice mixture to ensure even coating.

Serve immediately and enjoy!