These chocolate coconut puffed rice clusters are one of those easy recipes that somehow disappear almost immediately after setting. They’re crunchy, chocolatey, and come together with just a few of ingredients and almost no effort. I started making these as a quick coconut treat, and now they’ve become one of my favorite homemade snacks for holidays, movie nights, and random chocolate cravings.
180gsemi-sweet chocolateor dark, this includes extra for drizzling
30gbutter
50gpuffed rice cerealsee notes
60gshredded coconut
saltpinch
Instructions
Melt the chocolate and butter together in a saucepan over low heat or in the microwave until smooth. Before moving on, set aside 20–30 g of the melted chocolate for drizzling later. Stir in the salt.
Add the shredded coconut and about 40 g puffed rice to start. Mix well, then add more puffed rice gradually if needed (you might not need to!). This part matters: You’re not aiming for dry cereal. The mixture should feel sticky, well-coated, and easy to press together. If you’re unsure, stop adding puffed rice; It’s always better to have slightly richer clusters than ones that fall apart.
Scoop small portions onto a parchment-lined tray. I use a tablespoon measurement to do this, to make them somewhat similar in size. Don’t over-shape them. Rough, uneven clusters look better and more natural. You’ll get about 30-35 clusters.
Drizzle the reserved melted chocolate over the clusters and sprinkle with a little shredded coconut. Leave at room temperature for 30–60 minutes or refrigerate for 15–20 minutes until firm.
Notes
About the puffed rice Different brands vary a lot in weight and volume.
40 g → softer, more chocolatey clusters
50 g → lighter, crunchier clusters
Start with less and only add more if the mixture still feels too wet.