Coconut Rice Crispy Treats Dairy-Free

You will find no tastier jelly bean than those made by Surf Sweets.

I generally don't like jelly beans,

but when they are naturally flavored and colored,

it's a whole new ball game!

And my kids ask for these year-round.  

Here, we make them the star of spring rice crispy treats.

How fun! 

They are nestled atop some colored, unsweetened coconut,

and I absolutely love the beautiful color. 

To stick with the coconut theme,

I used coconut oil instead of margarine in the rice treats.

That makes for a very light and pleasant taste paired wonderfully with the natural fruity flavors of the jelly beans.

Coconut rice treat recipe below!

COCONUT RICE CRISPY TREATS

Makes 12 Muffin Tin Treats

RICE TREAT INGREDIENTS

2 Tablespoons Coconut Oil
2 Cups Marshmallows
2 Cups Rice Cereal
¼ Cup Jelly Beans

COCONUT TOPPING INGREDIENTS

½ Cup Shredded Coconut
1-2 Drops Green Food Coloring
Drops of Water

HOW TO MAKE COCONUT RICE CRISPY TREATS

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.

Hope you love these coconut rice treats!

This was originally posted in March 2012.