Pandan Coconut Rice Krispie Treats

Add a touch of tropical flavor to the familiar crunch of rice krispie treats with this easy dessert recipe!

Pandan Coconut Rice Krispie Treats are a modern Asian twist on the classic marshmallow and rice cereal bars. This dessert is loaded with the amazing flavors of real pandan leaves, nutty browned butter, and sweet coconut – it’s an unbelievably tasty treat!

When it comes to making a dessert to share for a potluck or big event, nothing can be easier to make than Pandan Coconut Rice Krispies. Make a batch or even two with this recipe in under 30 minutes!

If you love making sweet and easy desserts, browse more of our dessert recipes like Matcha Pastillas de Leche or Ube Crinkle Cookies!

Keep reading for tips and the step-by-step instructions!

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Table of Contents

Introduction to Pandan Coconut Rice Krispies

Pandan is trending and having its moment on social media right now. But for a lot of Asian Americans like me, it’s actually a familiar, comforting flavor we grew up with. It’s floral, grassy, and sweet, and a wonderful ingredient for both sweet and savory dishes.

We’re happy to see pandan receive more widespread appreciation, and we can’t wait to share more recipes using this amazing ingredient!

As we brainstormed desserts that our readers (our Sporks!) could make at home with ease, we knew we had to share something that captures the Filipino spirit of generosity.

That’s why we decided to introduce one of our first pandan recipes – Pandan Coconut Rice Krispies! It’s the perfect shareable treat that we couldn’t stop bringing to our friends’ places while we were testing and perfecting the recipe.

Pandan Coconut Rice Krispies evoke a sense of nostalgia for us – they’re the kind of treat our inner child would have loved to have back when we thought embracing American snacks would help us fit in.

But now, as adults, we can celebrate the joy of rice krispies while also reconnecting with our Asian roots through these delicious flavors.

Why Pandan Coconut Rice Krispie Treats Are a Crowd-Pleaser

Pandan Coconut Rice Krispie Treats are a crowd-pleasing dessert choice. The fun, nostalgic rice krispies treat satisfies both kids and adults.

The pandan and coconut flavors give it a unique tropical twist, and the pandan has a vanilla-like taste that even picky eaters will enjoy.

The rice krispie treats can be cut into whatever size portions you prefer – from tiny bites to large bars. Adjust the serving size to accommodate your guests, or double the recipe without much extra work.

Tips for Perfect Pandan Coconut Rice Krispies

Although Pandan Coconut Rice Krispies are super easy to make, we don’t want you to get tripped by some common pitfalls. Here are a few tips to ensure your Pandan Coconut Rice Krispies turn out perfect:

• Keep the heat on low – In this recipe, controlling the heat is necessary to prevent burning both the browned butter and melted marshmallows. Keep a watchful eye on the pot, and instead of relying solely on the clock, pay attention to the color and texture changes to know when it’s time to move on to the next step.
• Prevent a sticky mess – Line a baking pan with parchment paper and grease it with oil or melted butter. Feel free to spray your silicon spatula too. This will help you handle the stickiness with much more ease.
• Use regular sized marshmallows instead of mini marshmallows – Typically, marshmallows are coated in starch to prevent them from sticking to one another. A bag of mini marshmallows will have more starch, which could affect the end result. Use the regular sized marshmallows, if available.

Equipment You’ll Need

• Our Place Perfect Pot
• Our Place Ovenware ( a large baking pan)
• silicon spatula
• parchment paper

Ingredients

• ½ cup unsalted butter (1 stick)
• 5 frozen pandan leaves See Note 1.
• ¼ tsp kosher salt
• 10 oz marshmallows
• ¼ tsp pandan extract
• 5 cups crisp rice cereal
• 1 cup sweetened shredded coconut plus more for topping
• butter or oil to grease the pan

Note 1. To prep frozen pandan leaves, wash and trim the ends. Then tie the leaves into a knot. This will make pandan much easier to handle and move around in the cooking process.

Recipe: How to Make Pandan Coconut Rice Krispies

1. Prepare a large baking pan by lining it with parchment paper and lightly greasing it with oil or butter.

2. In a large pot, add in butter and pandan leaves. Gently heat until the butter is melted and begins foaming. Lower the heat slightly and cook for about 5 minutes until the butter has turned a light copper brown.
3. Remove the pandan leaves, and add in the salt.

4. Turn the heat to low. Add marshmallows, stirring until it is almost completely melted.

5. Add the pandan extract and stir well to finish melting the marshmallows.

6. Add crisp rice cereal and coconut shreds. Mix with a spatula until the everything is evenly coated with marshmallow, being careful not to crush the cereal. If your spatula is getting really sticky, you may grease it with oil or butter.

7. Place on the lined baking pan. Distribute the mix evenly and pat down. Sprinkle more coconut shreds on top and lightly press them down into place.
8. Let the rice krispies cool on the counter for at least 15 minutes before cutting and serving.

Variations to Try:

We invite you to try out some variations on our Pandan Coconut Rice Krispies!

You can substitute the sweetened coconut shreds or add in your own toppings like white chocolate, mini mochi balls, toasted coconut, or nuts.

Try roasting the Pandan Coconut Rice Krispies over a campfire – we were very excited to try this on our last camping trip, but unfortunately the fire danger levels were increased to high and we could no longer have a campfire. We’ll definitely do it next time around!

You can also try what my Lola (grandma) did when she made her grandkids rice krispies – use less marshmallows in the recipe, then as a final step, bake them in the oven. This makes them crunchy and crispy instead of chewy. As kids we loved the crunch!

If you try any of your own variations, let us know how it goes in the comments!

How to Store Pandan Coconut Rice Krispie Treats

To store Pandan Rice Krispie Treats, keep in an airtight container at room temperature for up to 1 week. To fill a large container, use a piece of parchment paper to separate the layers.

We don’t recommend storing them in the fridge because the cold temperature could harden the marshmallows.

Exploring Other Pandan and Coconut Desserts

If you love the taste of pandan or coconut, be sure to check out our other recipes like:

• Ginataan Bilo-Bilo (Filipino Sticky Rice Balls in Coconut Milk)
• Buko Pocket Pie
• Taho – Arnibal, Ube, & Pandan

And if you’re an u-bae lover, we have a whole bunch of ube recipes for you to enjoy!

Final Thoughts

A modern Asian twist on the rice cereal treat we all know and love! Cherish the joy and flavor of pandan and coconut in an easy to make recipe in under 30 minutes. Don’t forget to share this dessert with loved ones!

Thank you for reading! If you enjoyed this recipe, please give a star rating and review on the recipe card below + share your creations on Instagram and tag us @itsforkandspoon!

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References & Further Reading

https://www.eater.com/23613557/pandan-filipino-desserts-flavor-leaves

https://www.wikihow.com/Store-Rice-Crispy-Treats#:~:text=If%20you’re%20storing%20a,in%20your%20largest%20airtight%20container.&text=Put%20the%20leftovers%20in%20an,for%20air%20at%20the%20top