Carrot Dessert with Coconut Cereal

Ingredients:

• 3 tbsp unsalted butter, plus extra for greasing the pan
• 4 cups marshmallows (about 200 g)
• Orange gel food coloring
• 4 cups rice cereal (ready-to-eat breakfast cereal)
• 1 cup sweet coconut flakes
• Green gummy candy strips for tops

Preparation:

1. Line a 9-inch (22 cm) pie pan with plastic wrap, leaving an overhang around the edges. Lightly grease the wrap with butter and set aside.
2. In a medium saucepan over low heat, melt the butter. Add the marshmallows and stir until melted and smooth, about 3 minutes. Tint with food coloring to make it bright orange. Remove from heat and stir in the oats and coconut, stirring to coat evenly. Transfer the mixture to the pie dish. Cover with the edges of the plastic wrap and press down to evenly pack the mixture into the dish. Let set for about 1 hour.
3. Meanwhile, cut the green candy ribbon into 7-cm strips. Cut each piece into a fringe, without cutting all the way through. Invert the dessert onto a cutting board and remove the plastic wrap. Cut the circle into 12 triangular pieces. Using a skewer, poke a hole in the rounded end of each wedge and insert a candy to resemble carrot tops.