How to make
Ingredients
- 1/2 cup (125 mL)Unsweetened shredded coconut
- 1/3 cup (75 mL) PC®100% Virgin Cold-Pressed Coconut Oil
- 1 pkg (400 g)Mini marshmallows
- 1 tsp (5 mL)PC®Pure Vanilla Extract
- 6 cups (1.5 L) PC®Crispy Rice Cereal
How to make
- Step 1In large dry frying pan set over medium-low heat, cook coconut for 7 to 9 minutes, stirring, or until golden.
- Step 2In large heavy-bottomed saucepan, melt coconut oil over medium-low heat. Add marshmallows; cook, stirring, for 5 minutes or until melted. Remove from heat. Stir in vanilla. Stir in cereal and 1/3 cup (75 mL) of the toasted coconut until well combined. Using wet rubber spatula or wooden spoon, press into 13 x 9-inch (3.5 L) metal cake pan. Immediately sprinkle with remaining toasted coconut, pressing down to adhere. Let stand 25 minutes before cutting into 24 squares.
