Thank you to Surf Sweets for sending us a bag of their jelly beans and asking us to compete in their jelly bean bake-off!
These natural jelly beans are delicious and gorgeous, and I really wanted to make them the highlight garnish of our treat. Look at that beautiful color!
We featured them atop a bed of naturally colored unsweetened coconut, and I absolutely love the final look of this festive spring treat.
To stick with the coconut theme, I used coconut oil instead of margarine in the rice treats. That made for a very light and pleasant taste that paired wonderfully with the natural fruity flavors of the jelly beans.
This recipe is free of the top 8 allergens if you don’t count coconut as a tree nut.
Allergy-Free Spring Coconut Rice Treats
Makes 12 Muffin Tin Treats
2 Tablespoons Coconut Oil
2 Cups Marshmallows
2 Cups Rice Cereal
1/4 Cup Jelly Beans
1/2 Cup Shredded Coconut
1-2 Drops Green Food Coloring
Drops of Water
Put shredded coconut into a bowl, add drops of water just until all the coconut is slightly moist, add a drop or two of food coloring and toss the mixture in the bowl with a fork until the coconut has turned evenly green. Spread damp coconut on paper towel to dry while you make the treats.
Grease a muffin tin or use a non-stick USA pan. (affiliate)
Heat coconut oil in a large sauce pan over low heat until melted. Add marshmallows and stir constantly until marshmallows melt. Take the pan off the heat. Add rice cereal. Gently press mixture into muffin tin, filling each spot half full. With the back of a spoon, make a little well in the middle of each treat.
Top treats with coconut in each “well” and decorate with jelly beans.
Remove the treats from the tin once they are “set”, about 15 minutes later.
Store in an airtight container.
Original Post: 3-20-12