Turn pot on and set to saute. Add coconut oil now. Keep attached crisp lid open at all times for this.
Wait about 5 minutes so it can get the pan and oil really hot.
Drop 1-2 seeds into the oil and if they immediately start to bubble then it is ready. Then pour in rest of kernels and sprinkle with salt.
Place glass lid on just barely ajar so a bit of steam can release. The kernels should start popping within 1 minute if your oil was hot enough initially.
Wait until popping starts to really slow down and then turn pot off but keep lid on for about 4 minutes as remaining pieces continue popping.
Remove glass lid. Pour into a bowl so they don't continue cooking and get brown/black. Melt butter in microwave and pour on with a bit more salt and enjoy.