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Pandan Coconut Rice Krispies

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!
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Course: Dessert
Cuisine: American, Asian, Filipino, Southeast Asia
Keyword: buko, coconut, pandan, party ideas, potluck
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 12 pieces

Equipment

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

Instructions

  • Prepare a large baking pan by lining it with parchment paper and lightly greasing it with oil or butter.
  • 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.
  • Remove the pandan leaves, and add in the salt.
  • Turn the heat to low. Add marshmallows, stirring until it is almost completely melted.
  • Add the pandan extract and stir well to finish melting the marshmallows.
  • 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.
  • 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.
  • Let the rice krispies cool on the counter for at least 15 minutes before cutting and serving.

Notes

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.
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