Instructions: Remove all unpopped kernels from popcorn. Place popped popcorn in a buttered 17x12x2" baking pan. Keep the popcorn warm in a 300 oven while making the coating.

In a small saucepan melt the butter. Remove saucepan from heat. Stir in the corn syrup, pudding mix and rum extract. Remove popcorn from oven. Pour the syrup over the popcorn. With a large spoon, gently toss to coat.

Bake popcorn, uncovered, in 300 for 15 minutes.

Remove from oven and stir in the pineapple and coconut. Bake the popcorn mixture, uncovered, for 5 minutes. Turn the mixture onto a large piece of foil.

Cool completely. Serve immediately or store, tightly covered, in a cool, dry place.

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