Coconut Rice Krispy Treats Recipe – Easy No-Bake Dessert for Coconut Fans
These Coconut Lover’s Rice Krispy Treats are a tropical twist on the classic no-bake dessert! Made with crispy rice cereal, gooey marshmallows, shredded coconut, and a hint of vanilla, they’re chewy, sweet, and loaded with coconut flavor. Perfect for summer parties, bake sales, or anytime you want a quick treat with island vibes. Top with toasted coconut or drizzle with white chocolate for extra indulgence!
Equipment
- Large saucepan
- Mixing spoon or spatula
- 9x13-inch baking dish
- Parchment paper
- Buttered spatula or wax paper
- Serrated knife for slicing
Ingredients
Base
- 6 cups Rice Krispies cereal
- 4 cups mini marshmallows
- 3 tbsp unsalted butter
Coconut Flavor
- 1 cup sweetened shredded coconut
- 1 tsp coconut extract
- Optional: 2 tbsp canned coconut milk
Optional Add-ins
- ½ cup white chocolate chips (melted for drizzle or mixed in)
- ¼ cup chopped macadamia nuts or almonds
- Pinch of sea salt flakes
- Dash of vanilla extract
Instructions
- Prep Pan Line a 9x13-inch baking dish with parchment paper or lightly grease.
- Melt Butter In a large saucepan over low heat, melt butter completely.
- Add Marshmallows Stir in marshmallows and cook until melted and smooth.
- Flavor Boost Stir in coconut extract and optional coconut milk until fully incorporated.
- Mix Dry Ingredients Remove from heat. Fold in Rice Krispies cereal and shredded coconut. Stir quickly and evenly.
- Press Into Pan Transfer mixture to prepared pan. Use a buttered spatula or parchment paper to press evenly.
- Cool and Set Let cool at room temperature for 1–2 hours until firm.
- Optional Toppings Drizzle with melted white chocolate and sprinkle with toasted coconut or sea salt flakes.
Notes
- Toasted coconut adds deeper flavor—toast in a dry skillet until golden.
- Coconut milk enhances creaminess—replace some butter for a richer texture.
- Vegan version: Use vegan marshmallows and coconut oil instead of butter.
- Store in an airtight container for up to 5 days.
- Freeze in layers with parchment paper for up to 1 month.
- Avoid refrigerating—can make treats too firm.
- Wrap individually for gifting or grab-and-go snacks.