Melt the two oils together over low heat and swirl gently to mix well.
Pour into a dark-colored glass jar. You may also use a mason jar and cover it with a paper lunch sack to block out light.
Store in a dark cupboard at room temperature for up to 6 months.
To make popcorn
Melt 2-3 tablespoons of popcorn oil over medium heat to pop 1/2 cup of unpopped popcorn kernels.
Notes
Feel free to change the ratios according to taste. The recipe here uses a 3:1 ratio of coconut oil to red palm oil and easily scales to any amount. If you want a "butter-ier" flavor, feel free to add 2 tablespoons ghee, although I prefer it without it.