I had a dream a few weeks ago that I went to a July Fourth potluck brunch at a childhood friend’s home. Almost everybody had brought something with blueberries in it: Fresh berries, blueberry sauce, blueberry juice, blueberry filling…the only thing without blueberries were plain hard-boiled eggs!

On that note, I thought that for this Fourth of July, I’d give you a recipe without a lick of red or blue in it. This Chex mix features tropical flavors that will be a hit on any holiday snack table. You can pack up any leftovers come Monday in your bag for work or as a snack for the kids. Enjoy!

Ingredients:

• 6 cups Rice Chex
• 3 tablespoons Coconut Oil, melted
• 1 cup Dried Mango, cut intro strips or chunks
• 1/2 cup Banana Chips
• 1/2 cup Coconut Flakes

Directions:

1. Pour coconut oil over Chex. Mix well and set aside in a large bowl.
2. Add mango, banana chips, coconut flakes, and nuts (if using) to Chex.
3. Pour Chex with mix-ins into a large Ziploc bag and shake well to mix.
4. Allow to cool on wax paper.

(Makes 16 ½ -cup servings)

Variations: For extra protein, add 1 cup macadamia nuts.

What are your favorite summer desserts?