Coconut Cream Pie Chex Mix

Making the Chex Mix In a large mixing bowl, combine the Rice Chex cereal, shredded coconut, graham cracker crumbs, white chocolate chips, powdered sugar, melted butter, and vanilla extract. Toss until the dry ingredients are well coated.

Baking the Chex Mix Spread the mixture in an even layer on a lined baking sheet.

Baking the Chex Mix Bake in a preheated oven at 250°F (120°C) for 1 hour, stirring every 15 minutes to ensure even baking.

Cooling the Chex Mix Once the Chex Mix is golden and fragrant, remove from the oven and let it cool completely.

Preparing the Coconut Cream Filling While the Chex Mix is cooling, prepare the coconut cream filling by combining coconut milk, sweetened condensed milk, cornstarch, granulated sugar, salt, coconut extract, and vanilla extract in a saucepan.

Cooking the Coconut Cream Filling Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a gentle boil. Remove from heat and let cool slightly.

Combining the Chex Mix and Coconut Cream Filling Once the Chex Mix and coconut cream filling have cooled, gently fold the coconut cream filling into the Chex Mix until well combined.

Adding the Topping Transfer the mixture to a serving bowl and top with whipped cream and toasted coconut flakes.

Serving Serve immediately and enjoy!