Coconut Crunch Ring Recipe
Ingredients
| Post sugar krinkles/Post sugar crisp | 5 Cup (80 tbs) | |
| Honey | 1⁄2 Cup (8 tbs) | |
| Sugar | 3⁄10 Cup (4 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| Butter | 1 Tablespoon | |
| Coconut | 1 Cup (16 tbs), toasted (Baker's Brand) |
Nutrition Facts
Serving size
Calories 587 Calories from Fat 55
% Daily Value*
Total Fat 6 g9.4%
Saturated Fat 3.1 g15.7%
Trans Fat 0 g
Cholesterol 3.2 mg1.1%
Sodium 845.5 mg35.2%
Total Carbohydrates 124 g41.3%
Dietary Fiber 0.75 g3%
Sugars 66.1 g
Protein 5 g9.4%
Vitamin A 66.6% Vitamin C 0.56%
Calcium 0.2% Iron 25.8%
*Based on a 2000 Calorie diet
Directions
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.
Chef
