01
Step 1
Start by combining the condensed milk, coconut milk, and butter in a medium saucepan over low heat. Stir everything together until the butter has melted and the mixture is smooth. Add a pinch of salt and give it a good stir.
01 / WHAT YOU NEED
Ingredients
02 / HOW TO MAKE IT
Let's cook.
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02
Step 2
Turn the heat up to medium-low and toss in the marshmallows. Keep stirring until the marshmallows have completely melted and the mixture becomes thick and jelly-like—it should be sticky and pull away cleanly from the sides of the pan.
03
Step 3
Crank the heat up to medium for a little while longer to thin the mixture out slightly, then take the pan off the heat. Stir in the rice cereal and half a cup of coconut flakes, making sure everything is well coated.
04
Step 4
Let the mixture cool for about 30 minutes—it’ll firm up a bit and be easier to handle.
05
Step 5
Once it’s cool enough to touch, put on some plastic gloves and roll the mixture into bite-sized balls about an inch across. If you like, sprinkle some extra coconut flakes on top for a little extra texture and flavor.
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Use fresh coconut flakes for a more intense flavor.
- Melt the marshmallows slowly over low heat to avoid burning.
- Lightly grease your pan to make it easier to remove the bars once set.
Why you’ll love it
These bars combine the classic crunch of Rice Krispies with the sweet, tropical flavor of coconut. They are easy to make and perfect for a quick snack or a fun dessert. The chewy texture and subtle coconut taste make them a crowd-pleaser.
Serving ideas
Cut into small squares and serve with a glass of cold milk or a cup of tea. They also pair nicely with tropical fruits like pineapple or mango for a refreshing treat.
Storage & leftovers
Store the bars in an airtight container at room temperature. They will stay fresh for up to a week. For longer storage, you can freeze them in a sealed bag for up to three months.
