Description
A tropical twist on the classic Rice Krispie Treats, featuring toasted coconut and creamy coconut cream for an irresistible dessert.
Ingredients
Scale
- 6 cups Rice Krispies cereal
- 10 ounces mini marshmallows
- 4 tablespoons unsalted butter
- 1/4 cup coconut cream
- 1 cup sweetened shredded coconut, toasted
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Line a 9×13-inch pan with parchment paper and lightly grease it with butter or nonstick spray.
- Spread the shredded coconut evenly on a baking sheet. Bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown. Set aside to cool.
- In a large pot over medium heat, melt the butter. Once melted, reduce the heat to low.
- Pour the mini marshmallows into the pot and stir continuously until fully melted and smooth.
- Stir in the coconut cream, vanilla extract, and a pinch of salt. Mix until everything is well combined.
- Remove the pot from heat and gently fold in the Rice Krispies cereal, one cup at a time, until evenly coated with the marshmallow mixture.
- Reserve a small handful of toasted coconut for garnish, then add the rest to the pot, stirring to distribute it evenly.
- Press the mixture into the prepared pan using a spatula or your hands (grease them lightly to avoid sticking).
- Let the treats cool completely at room temperature, then sprinkle the reserved toasted coconut on top.
- Slice into squares and serve.
Notes
[‘Use low heat when melting marshmallows to avoid scorching.’, ‘Grease your tools lightly to prevent sticking.’, ‘Let the treats cool completely before slicing for clean cuts.’, ‘Save a handful of marshmallows to mix in at the end for extra gooey treats.’]
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 140
- Sugar: 12
- Fat: 6
- Carbohydrates: 20
Keywords: Rice Krispie Treats, Coconut Cream, Toasted Coconut, Easy Dessert, Kid-Friendly, Gluten-Free