Coconut Rice Treats

From what I’ve read about coconut oil, it is a relatively healthy fat despite the fact that it contains a large quantity of saturated fats.  It should be stored at room temperature rather than in the refrigerator.  As it has a rather melting point at 76-78 F, it may melt in the summer months and re-solidify during the other seasons.  But whether solid white or clear liquid, it is fine.  To use it as a liquid, it may be easily melted in a warm water bath.

My interest in this new-to-me fat is due to the bottle of Extra Virgin Coconut Oil that sits in my cupboard.  We picked it up for a smoothie recipe several months ago and there it remains.  But then I ran across a recipe for Coconut Rice Treats, and so I thought, why not?

I’ve made a few changes to the recipe.  I nixed the toasted shredded coconut since I didn’t have any and the recipe had neglected to include it in the instructions, so I didn’t know whether it should be mixed in with the Rice Krispies or sprinkled on top.  And I didn’t have any cardamom, which turns out to be a pretty pricey spice (about $16 for a little jar at my local Shaw’s) so I replaced it with half cinnamon and half ginger.  I also sprinkled in a little more cereal, but not enough to make a real difference.

The results looked just like your basic Rice Krispy Treats, but to one taster, it was like “a taste of heaven!”  It also helped that I had taken it to a picnic on a warm summer day, as another commented that it was like it had just been “freshly made.”

So, if you want to make Rice Krispy Treats that are just a little special, this is a good recipe to have in your repertoire.

Coconut Rice Treats
by Chef Ann Moynihan

Serves 8

Ingredients

1/4 cup extra virgin coconut oil
4 cups mini marshmallows
1/8 teaspoon ground cardamom
pinch salt
5 cups rice cereal
1 cup shredded coconut, toasted

Directions

1.Grease a 13 x 9 pan.
2.In a large pot, over low heat, melt the coconut oil. Add the marshmallows and stir to melt. Add the cardamom and salt, then stir to incorporate.
3.Remove from the heat and add the cereal. Stir to coat and then press into the prepared pan. Cool, cut and serve.

Source:  http://bostonchefs.com/recipe/coconut-rice-treats/

Vivian's Notes:
1) Tasted just great without the shredded coconut
2) In place of the 1/8 teaspoon ground cardamom, I used 1/16 teaspoon cinnamon and 1/16 teaspoon ground ginger