This post contains affiliate links. Please see our disclosure policy.
These Toasted Coconut Lime Rice Krispie Treats offer a fun and refreshing take on the traditional “snap-crackle-pop” dessert, infusing it with a tropical flair that makes them perfect for any occasion.
Why You’ll 🫶🏻 these Treats
Rice Krispie treats with a tropical twist? What’s not to love? I made these for a block party this summer, and let me tell you that my platter came home empty! These treats are not only simple and quick to prepare, but also deliver a delightful burst of flavor with each bite! In less than 20 minutes, you can whip up a scrumptious dessert that will leave your family and friends wanting more. The refreshing blend of coconut and lime makes these treats ideal for warm weather or festive occasions. Best of all, they don’t require any baking, making them a convenient option for busy parents!
Key Ingredients for Toasted Coconut Lime Rice Krispie Treats
Toasted Coconut and Coconut Extract bring a tropical flavor. Toasted coconut adds a deep, nutty essence, and coconut extract intensifies the coconut taste, making these treats even more flavorful and fragrant.
Rice Krispie Cereal™ is made from crisped rice. It provides the light, crunchy texture.
Marshmallows, Butter, and Lime Zest are the glue holding the goodness together. Marshmallows offer a delightful gooey sweetness that holds the cereal together, while butter contributes a rich texture and ensures the marshmallows melt seamlessly. The addition of lime zest introduces a refreshing, tangy citrus note
Almond Bark adds a delightful finishing touch that enhances both the taste and visual appeal of the treats.
Equipment Needed
Tips for Making Toasted Coconut Lime Rice Krispie Treats
- Toasting shredded coconut can be done in various ways, but I believe using a dry non-stick skillet offers the best control over the process. To toast coconut in a non-stick skillet, add the coconut flakes to a dry skillet set over medium-low heat. Stir them frequently for about 5 to 10 minutes, or until fragrant and light brown. Keep a close eye on them to avoid burning.
- Once the butter and marshmallows are melted, remove from the heat and stir in the lime zest and coconut extract.
- Pour the Marshmallow mixture over the Rice Krispie mixture and stir to combine.
- I lightly spray my hands with non-stick spray to gently press the Rice Krispie mixture into the prepared pan.
- Once the treats are set, use the foil sling to remove the treats from the pan. I use a disposable piping bag to drizzle the melted almond bark. Sprinkle with the reserved toasted coconut and allow the melted bark to set.
Substitutions
- Substitute any puffed rice cereal for Rice Krispies ™.
- Substitute coconut oil for the unsalted butter.
Serving Suggestions
Enjoy these treats with a chilled glass of Southern Sweet Tea or Sparkling Strawberry Lemonade for an ideal summer delight. Serve them with vibrant, fresh fruits such as strawberry or mango slices for an appealing, colorful display.
Yes. These treats can definitely be prepared a day in advance. Place them in an airtight container to keep them fresh, and they’ll taste just as delightful the following day!
To keep the treats fresh, place them in an airtight container and keep them at room temperature. They should last for approximately a week.
Other Rice Krispie treats you may enjoy…
“As an Amazon Associate, I earn a commission from qualifying purchases that you make from the links within my posts and recipe cards with no added cost to you.”
Toasted Coconut-Lime Rice Krispie Treats
Ingredients
- 2 cups shredded, sweetened coconut, toasted and divided
- 8 cups Rice Krispie cereal
- 4 ounces almond bark
- 6 tablespoons unsalted butter
- 16 ounces mini marshmallows
- 1 teaspoon coconut extract
- 2 tablespoons freshly grated lime zest
Instructions
- Make a foil sling by cutting an 18-inch length of foil and folding it lengthwise to an 8-inch width. Fit the foil into the 13 x 9-inch baking pan, pressing it into the corners and up the sides; allow excess to overhang the pan edges. Cut a 14-inch length of foil and fit it across the width of the pan, perpendicular to the first sheet (if using extra-wide foil, fold the second sheet lengthwise to 12-inches). Spray with nonstick cooking spray.
- Reserve ½ cup of the toasted coconut and set aside. Place Rice Krispies and the remaining 1 ½ cups of toasted coconut in a large mixing bowl. Place almond bark in a small heat-proof bowl and heat in the microwave at 50% power in 30-second intervals until melted and smooth. Cover to keep warm.
- In a large heavy pot, melt the butter over medium-high heat, stirring constantly. When melted, reduce heat to low and add marshmallows. Stir constantly until completely melted and smooth. Stir in lime zest. Pour the mixture over the Rice Krispies and immediately stir to coat evenly. Transfer the mixture to the prepared pan and gently press it down evenly.
- Warm up almond bark for a few seconds so it’s nice and smooth. Use a spoon (or alternatively, place in a heavy-duty Ziploc bag with a small corner cut off) and drizzle over treats. Immediately sprinkle with reserved ½ cup toasted coconut. Let the bars set, then cut into squares. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Adapted from ourbestbites.com (4/2015)
