Inspired on Puerto Rico's version of egg-nog. These treats are gooey, crunchy, spiced (as in cinnamon and ginger) and coconut-y.
Although I do not list them in the ingredients list, because they are not part of the coquito experience, 1/4 cup of tiny currants are also a nice addition here.
This recipe makes 6 but double it up if you think you'll want more.
Ingredients
2 Tablespoons salted butter- I like Kerrygold for desserts
1 teaspoon coconut butter
1/4 teaspoon coconut extract
1/8 teaspoon cinnamon
1/8 teaspoon ground ginger
4 cups small marshmallows
2 1/2 cups Rice Krispies
1 cup unsweetened shredded coconut
2 Tablespoons salted butter- I like Kerrygold for desserts
2 teaspoons coconut oil
1/4 teaspoon coconut extract (optional but highly recommended
1/8 teaspoon cinnamon
1/8 teaspoon ground ginger
4 cups small marshmallows
2 1/2 cups Rice Krispies
1 cup unsweetened shredded coconut
Grease a square 9” pan with butter or Pam
In a large pot melt the butter over medium heat. Add the coconut oil, coconut extract, cinnamon and ginger. Stir well with a wooden spoon.
Lower the heat to medium-low, add the marshmallows and stir. Once the marshmallows are completely melted, turn off the heat, add the Rice Krispies, stir twice, sprinkle the shredded coconut evenly over everything, and stir until the krispies are completely coated in ‘mallow goo.
If you are using the currants add them with the shredded coconut.
Moving quickly put the mixture in the prepared pan. Using wet clean hands press everything into an even layer.
Allow the crepes to cool, then cut int even pieces.
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