Coconut and pineapple combine to elevate this childhood treat to something more adult in nature…but the lack of rum keeps it kid-friendly.
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INGREDIENTS
3/4 cup (38g) of dried pineapple
6 Tbsp of unsalted butter
1/2 cup (56g) each of sweetened and unsweetened coconut
A 10-ounce (4 cup) bag of mini marshmallows
1/2 teaspoon of vanilla extract
1/4 teaspoon of salt
5 cups (150g) of crispy rice crisp cereal
1/4 tsp of Pina Colada flavor
SUPPLIES
An 8×8 pan
Some parchment
A large saucepan
A spatula
DIRECTIONS
Line the baking pan.
Rough chop the pineapple.
Melt the butter over medium-low heat.
Add the vanilla and salt and stir to combine.
Add the marshmallows and stir until they’re melted.
Add the coconut and pineapple and stir to combine.
Remove the saucepan from the heat and carefully give the mixture a taste, remembering that it’s very hot.
If it needs a little more pop, as mine did, add the Pina Colada flavor and give it a good stir.
Add the cereal and fold until it’s completely coated with the marshmallow mixture.
Transfer the mixture to the lined pan and press it into an even layer. The harder you press, the denser it will be.
Let it cool for about an hour, then cut it into whatever size pieces you’d like.
