Melt the coconut oil over medium-high heat in a 7- to 9-quart stockpot with a lid. When the oil has melted, drop in three popcorn kernels. Cover the pot with the lid. When those test kernels pop, add the remaining popcorn kernels, and swirl them around to coat them with the coconut oil.

Cover the pot, and wait until you hear popping. When you do, reduce the heat a little bit and begin shaking the pot, with the lid slightly ajar (letting out a little steam makes crispier popcorn), until the popping just about stops. Remove from the heat immediately.

Pour the popcorn into a large bowl and, while it is warm, sprinkle the truffle salt over. Stir to coat the kernels, then add the grated parmesan.

Ziploc baggies work great for smuggling this yumminess into the movies!