8 C. popped popcorn 2 T. butter or margarine 1/3 C. light corn syrup 1/4 C. instant coconut cream pudding mix 3/4 tsp. rum extract 1/2 C. diced dried or candied pineapple 1/2 C. coconut, toasted * *To toast coconut, spread coconut in a thin layer on a shallow baking pan. Bake in a 250-degree oven for 6 to 7 minutes or till light brown, stirring often. Remove all umpped kernels from popcorn. Place popped popcorn in a buttered 17 x 12 x 2-inch baking pan. Keep the popcorn warm in a 300ºF oven while making the coating. In a small saucepan melt the butter or margarine. Remove saucepan from heat. Stir in the corn syrup, pudding mix and rum extract. Remove popcorn from oven. Pour the syrup mixture over the popcorn. With a large spoon, gently toss the popcorn with the syrup to coat. Bake popcorn, uncovered, in a 300ºF oven for 15 minutes. Remove popcorn from oven and stir in the dried pineapple and the coconut. Bake the popcorn mixture, uncovered, 5 minutes more. Turn the mixture onto a large piece of foil. Cool the mixture completely. Serve popcorn immediately or store, tightly covered, in a cool, dry place. Makes about 16 (1/2 cup) servings.