In a large heavy bottomed pot or stove top popcorn device, like a Whirley Pop, melt coconut oil and add kernels over medium high heat.
Cover pot and let kernels pop, about 5-7 minutes, until popping slows down being careful not to leave the pot too long to prevent burning.
Meanwhile, melt butter in a small sauce pot and stir in salt, coriander, chili powder, garlic, cumin, cayenne and lime zest.
Once popcorn is done popping, pour melted butter and spice mixture over top and begin stirring with a heat safe spatula trying to coat every piece. Some pieces will have more seasoning than others but that is ok.
Transfer to large bowl or serving bags and enjoy! Popcorn can be kept in an air tight container or bag for up to one week.