Piña Colada Chex Mix
User Reviews
5
Piña Colada Chex Mix
Description
The Piña Colada Chex Mix uses a base of Honey Nut Chex cereal mixed with dried tropical fruits and coconut chips, providing a sweet and tangy snack profile inspired by the classic piña colada drink. The combination of melted coconut oil and lime juice infuses the mixture with richness and brightness, while sugar and salt balance the flavors. Baking at 250°F for roughly 75 minutes dehydrates and crisps the ingredients, with stirring every 15 to 20 minutes to ensure even cooking and prevent burning. The dried pineapple and coconut become lightly toasted and golden, adding texture contrasts.
Once cooled, the mix continues to crisp as residual moisture evaporates. The presence of coconut oil means some oily residue might remain, which is natural in this recipe and contributes to the mouthfeel. This snack can be stored airtight for at least 10 days at room temperature, making it convenient for preparing ahead or gifting.
Ingredients
- Honey Nut Chex cereal
- 8 ounces dried banana chips
- 6 ounces pineapple diced into small pieces if necessary, dried, baby sweet
- 2 ounces coconut chips roasted, unsweetened
- ¾ cup coconut oil melted
- ½ cup lime juice freshly squeezed
- ⅓ cup granulated sugar
- 1 teaspoon kosher salt plus more if desired
Instructions
- Preheat oven to 250F, line a half sheet pan with aluminum foil for easier cleanup, and to a large bowl add the cereal, banana chips, pineapple, coconut chips, and stir to combine.
- Evenly drizzle with the melted coconut oil, lime juice, and stir to combine.
- Add the sugar, 1 teaspoon salt, and stir to combine. Taste, and if you prefer more of a salty-sweet snack, add more salt to taste.
- Turn mixture out onto the prepared pan (it will be very full; consider using two pans if your oven can accommodate two large pans at once) and bake for about 75 minutes, or until the cereal has dried out and crisped up a bit and the coconut is light golden brown. While baking, stir and flip well every 15 to 20 minutes to ensure even cooking. Start checking for doneness after 1 hour. See Baking Tips in the Notes below.
- Allow the sheet pan to sit out, uncovered, at room temp for a few hours, or overnight. The mix will continue to crisp up as it cools.
Notes
- Watch the mix closely during baking since dried fruit and coconut can burn quickly; baking time may vary from 60 to 90 minutes.
- Do not be surprised by coconut oil pooling at the pan's bottom; most will absorb into the mix over time.
- Store the mix in an airtight container to maintain crispness for up to 10 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 294kcal | 15% |
| Carbohydrates | 36g | 12% |
| Protein | 2g | 4% |
| Fat | 16g | 25% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Sodium | 355mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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