Description
These chewy, creamy coconut rice krispy treats are loaded with real coconut flavor, a gooey marshmallow base, and a crispy snap from rice cereal. Perfect for parties, potlucks, or a quick dessert fix, they come together in under 30 minutes with simple pantry ingredients.
Ingredients
- 6 cups crispy rice cereal
- 4 cups mini marshmallows
- 1/4 cup unsalted butter
- 1/2 cup coconut milk (full-fat or light)
- 1 cup sweetened shredded coconut
- 1/2 cup toasted coconut flakes
- 1/2 teaspoon coconut extract (optional)
- 1/2 cup white chocolate chips (optional, for drizzling)
- Pinch of sea salt (optional)
Instructions
- Line a 9×13-inch baking pan with parchment paper or lightly grease it.
- Toast 1/2 cup coconut flakes in a dry skillet over medium-low heat, stirring constantly for 2–3 minutes until golden brown and fragrant. Remove from heat and let cool.
- In a large saucepan, melt 1/4 cup unsalted butter over low heat. Add 4 cups mini marshmallows and stir until almost completely melted (about 3–4 minutes).
- Pour in 1/2 cup coconut milk and 1/2 teaspoon coconut extract (if using). Stir until smooth and glossy.
- Add 1 cup sweetened shredded coconut to the marshmallow mixture and stir until evenly combined.
- Remove saucepan from heat. Gently fold in 6 cups crispy rice cereal until every piece is coated. If mixture looks dry, add a handful more marshmallows and a splash of coconut milk.
- Transfer mixture to the prepared pan. Use a greased spatula or wax paper to press it down evenly (do not pack too hard).
- Sprinkle toasted coconut flakes evenly over the top. If desired, drizzle with melted white chocolate chips and a pinch of sea salt.
- Let the pan sit at room temperature for 30–60 minutes (or refrigerate for 15–20 minutes) until set but still chewy.
- Lift out using parchment paper and cut into squares or bars with a sharp, greased knife. Serve and enjoy!
Notes
For best results, use fresh marshmallows and cereal. Grease your spatula and knife for easy handling. Toast coconut flakes just until golden for maximum flavor. To make dairy-free, substitute coconut oil for butter and use dairy-free marshmallows. For gluten-free, ensure your rice cereal is certified gluten-free. Store in an airtight container at room temperature for up to 4 days, or freeze for up to a month.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar (1/24 of recipe)
- Calories: 120
- Sugar: 9
- Sodium: 60
- Fat: 4
- Saturated Fat: 3
- Carbohydrates: 18
- Fiber: 1
- Protein: 1
Keywords: coconut rice krispy treats, coconut dessert, easy rice krispy treats, party dessert, no bake coconut bars, chewy coconut bars, marshmallow treats, coconut snacks