Spring Coconut Rice Treats {Allergy-Free}

Original Post:  3-20-12

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 I knew they would make a gorgeous garnish on some rice treats.  I used 
coconut oil instead of margarine for healthfulness, and the taste turned out so light and pleasant.  Then they were topped with some natural, unsweetened coconut and of course the adorable 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.

Greast a muffin tin.

Heat coconut oil in a large sauce pan over low heat until melted. Add marshmallows and stir constantly until marshmallows melt. Take off 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. 

Store in an airtight container. 



Alisa said...

Great minds! I posted crispy nests this week too :) I love the way you added green grass to the nest. I even had natural food coloring on hand and didn't think of that!

Jamie Kaufmann said...

Hi Alisa! I did see that! That happens more often than I would expect in blogger world. I guess the holidays especially put us all on the same page in a way. :) I'm still craving your Shamrock shake from St. Pat's!