For the lollypops, place popcorn corn in a bowl. Caramelize sugar in a pan and deglaze with water. Add the cream and stir the mixture until it falls from the spoon in thick drops.
Pour the mixture over the popcorn corn and stir through. With wet hands, squeeze the mixture into balls and skewer on long shish kebabs.
Let dry for a few hours. Melt the block chocolate with the coconut oil and cover the lollypops with it.
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