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Coconut Crunch Ring

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Ingredients
  Post sugar krinkles/Post sugar crisp 5 Cup (80 tbs)
  Honey 1⁄2 Cup (8 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Butter 1 Tablespoon
  Coconut 1 Cup (16 tbs), toasted (Baker's Brand)
Directions

Place cereal in greased bowl and set aside.
Combine honey, sugar, and salt in saucepan.
Bring to a boil over medium heat, stirring to dissolve sugar.
Continue boiling until a small amount of syrup forms a firm ball in cold water (or to a temperature of 246°F.).
Add butter.
Pour syrup over cereal in bowl, stirring lightly to coat.
Add toasted coconut, combining quickly.
Press mixture gently into well-greased ring mold.
When cold, unmold and fill center with ice cream.
Cut in slices to serve.
Makes 8 to 10 servings.
Note: Cereal mixture may be shaped into balls, or packed in a square pan and cut in pieces, or packed in individual greased ring molds or custard cups.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Boiled
Dish: 
Cookie
Interest: 
Everyday
Servings: 
10

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