Pop popcorn, either a bag or in a whirley pop/air popper. Enough to have 3 cups of popped popcorn. Prepare a medium sized baking sheet with parchment paper. Spread out popped popcorn on baking sheet.
In a small microwave safe bowl place coconut oil, microwave for 10 seconds or until melted but not hot. Mix in raspberry flavouring and stir until well combined.
In two more small microwave safe bowls, place dark chocolate in one. In the other place the white chocolate and coconut oil – raspberry mixture. Start to melt the chocolate in the microwave. First at for 30 seconds and then at 10 second intervals.
In the melted white chocolate, drop one single drop of pink food colour gel. Stir until well combined and thoroughly pink. Add more drops of food colour gel is you want a different shade of pink, one drop at a time.
Using a fork start with one bowl of melted chocolate and start to drizzle it overtop of the popcorn. Making sure to evenly spread out the chocolate and not to drop too much in one place. Repeat the process with the other melted chocolate.
Pop the tray into the fridge for 2 hours or over night. Serve immediately or store in an air tight counter for a few days. Or portion into bags and give as a gift.