How to make
Ingredients
1/2 cup (125 mL)
Unsweetened shredded coconut1/3 cup (75 mL)
PC®100% Virgin Cold-Pressed Coconut Oil1 pkg (400 g)
Mini marshmallows1 tsp (5 mL)
PC®Pure Vanilla Extract6 cups (1.5 L)
PC®Crispy Rice Cereal
How to make
- Step 1
In large dry frying pan set over medium-low heat, cook coconut for 7 to 9 minutes, stirring, or until golden.
- Step 2
In 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.
