Ingredients
- 6 cups mini marshmallows, divided
- 3 teaspoons coconut oil, divided
- 6 cups fruit flavored crispy rice cereal, such as Fruity PEBBLES™, divided
-
1
can
(13.66 ounces)
Thai Kitchen® Gluten Free Unsweetened Coconut Cream
![substitution]( "substitution")
Substitutions available
- coconut milk
- 2 cups frozen strawberries
- 1/4 cup sugar
INSTRUCTIONS
- 1 Mix 3 cups of the mini marshmallows and 1 1/2 teaspoons of the coconut oil in a large microwavable bowl. Microwave on HIGH for 1 to 1 1/2 minutes. Stir until completely melted and smooth. Add 3 cups of the cereal; stir until well blended. Press cereal mixture evenly into bottom of foil-lined 9-inch square baking dish sprayed with no stick cooking spray. Cool completely.
- 2 Meanwhile, place coconut cream, strawberries and sugar in blender container. Cover. Blend until completely smooth. Pour mixture evenly over cooled cereal crust. Cover with foil. Freeze 45 minutes or until firm.
- 3 Mix remaining 3 cups marshmallows and remaining 1 1/2 teaspoons coconut oil in large microwavable bowl. Microwave on HIGH for 1 to 1 1/2 minutes. Stir until completely melted and smooth. Add remaining 3 cups cereal; stir until well blended. Spread cereal mixture over frozen coconut layer, pressing gently to create an even layer. Cover with foil. Freeze 2 hours longer or until completely frozen. Slice into bars to serve. Store leftovers in freezer.
