Who doesn’t love marshmallows? It is Soft, pillowy in texture with evenly sprinkled toasted coconut is a cherry on top. It is a perfect dessert made ahead of holidays and store for up to a month. This confection needs only a handful of ingredients to make but need patience when making. It also needs time to set overnight before indulging this delectable confection.
How to make Easy Toasted Coconut Marshmallow
These lovely easy toasted coconut marshmallows are easy to prepare at home with few available ingredients in your pantry. Yes, it all needs coconut, sugar, gelatin, corn syrup, and icing sugar. If you are a home baker, you know gelatin and corn syrup? Though you do not use these two ingredients for baking cakes or bread, you may use them to make desserts like panna cotta, mousse, etc. So it is not a difficult ingredient to get.
Lets see how to make Easy Toasted Coconut Marshmallow in step by step preparation.
Preheat the oven to 180 degree centigrade. Spread shredded coconut on a baking tray and bake it for 15 minutes until it turns slight brown and toasted.
Grease another baking tray with vegetable oil and line the bottom of the tray with parchment paper. Spread half the quantity of toasted coconut evenly and keep it aside.
In a wide bowl add ½ cup water and sprinkle gelatin over it and let it sit for 15 minutes.
Meanwhile, in a heavy bottom vessel add the remaining ½ cup water, sugar, salt and liquid glucose and heat on medium flame. Stir it till it dissolve completely. Let it boil for 15 minutes. Use a candy thermometer and check the temperature reaches 115 degree centigrade. Once it reaches remove from heat.
Simultaneously, run the stand mixer on slow speed and whisk the gelatin mix until it is fluffy.
Now, pour the hot(115 c) sugar syrup to the gelatin mixture slowly and gradually increase the speed.
Beat it for 10 minutes till the mixture turns tripled in volume.
Now add ½ cup Toasted coconut to it and mix well.
Finally add vanilla essence and pink food colour to it and mix for few seconds until the food colour is evenly combined.
Transfer the marshmallow mixture to the prepared tray.
Level the marshmallow mixture and gently tap the tray to release any air bubble in the marshmallow mixture. Now sprinkle the leftover toasted coconut on top of the marshmallow mixture generously. Let it set for 6 to 8 hours.
When it is set perfectly to cut, remove the marshmallow from the pan by using offset spatula and transfer it on a slightly dusted icing sugar plate.
Cut the Toasted Coconut Marshmallows into desired shape and dab the cut sides with coconut and icing sugar. Spongy, pillowy and airy Toasted Coconut Marshmallows are ready to serve.
How to store Toasted Coconut Marshmallow
Store marshmallow in an airtight container at room temperature. Sprinkle some confectioner sugar in the storing box to keep the marshmallow coated and avoid sticking with each other.
Some Tips To Be Followed
Candy Thermometer
While using candy thermometer, make sure the tip does not touch the bottom of the pan or vessel. If it touches the bottom, you won’t get the accurate reading.
If you don’t have a candy thermometer, do not worry. You can still check sugar syrup. Yes, take a small bowl of water and add a little syrup to check the consistency. If the syrup dissolves in the water, the syrup is not ready. Wait for two to three minutes and again check. If the sugar has reached soft ball consistency, it is not perfect. Let it boil for two to three more minutes. Repeat the checking process. The sugar syrup has to achieve firm ball consistency for the marshmallow to set.
Sugar Syrup
When boiling sugar syrup, make sure the sugar dissolves completely. And, also wipe the sides of the pan or vessel with a silicon brush to avoid crystallization.
When to add Colour and Flavour
Always add preferred colour and flavour at last( when the mixture turns triple in volume). By the time the marshmallow mixture would have slightly cooled down.
Some Dessert Recipes You Might Like To Try
Simple Chocolate Coconut Truffle
Basic Vanilla Cake/Easy Vanilla Cake
Eggless Butterless Chocolate Cake
Panforte/Italian Christmas Fruit and Nut Cake
Hope you like the recipe! If so, please try it out, leave your comments and rate the recipe, which means a lot to me . Thank you so much for stopping by the site! Happy Cooking????.
Notes
You can add any colour or flavour to the marshmallow mixture. You can dip chocolate on one side or can add coloured sugar balls on to the melted chocolate. Use your creativity and love for flavours according to the taste of your palate.
How To Make Easy Toasted Coconut Marshmallow/ Marshmallow With Coconut
Equipment
Ingredients
- 2½ cup Fresh shredded Coconut
- 1¾ cup Granulated sugar
- 18 gm Gelatin
- ¾ cup Liquid gulcose
- 1 cup water (½+1/2) divided
- 20 gm Icing sugar
- 1½ teaspoon Vanilla essence
- Pink food colour gel (few drops)
- 1 gm salt
Instructions
- Preheat the oven to 180 degree centigrade. Spread shredded coconut on a baking tray and bake it for 15 minutes until it turns slight brown and toasted.
- Grease another baking tray with vegetable oil and line the bottom of the tray with parchment paper. Spread half the quantity of toasted coconut evenly and keep it aside.
- In a wide bowl add ½ cup water and sprinkle gelatin over it and let it sit for 15 minutes.
- Meanwhile, in a heavy bottom vessel add the remaining ½ cup water, sugar, salt and liquid glucose and heat on medium flame.
- Stir it till it dissolve completely. Let it boil for 15 minutes. Use a candy thermometer and check the temperature reaches 115 degree centigrade. Once it reaches remove from heat.
- Simultaneously, run the stand mixer on slow speed and whisk the gelatin mix until it is fluffy.
- Now, pour the hot(115 c) sugar syrup to the gelatin mixture slowly and gradually increase the speed.
- Beat it for 10 minutes till the mixture turns tripled in volume.
- Now add ½ cup Toasted coconut to it and mix well.
- Finally add vanilla essence and pink food colour to it and mix for few seconds until the food colour is evenly combined.
- Transfer the marshmallow mixture to the prepared tray. Level the marshmallow mixture and gently tap the tray to release any air bubble in the marshmallow mixture.
- Now sprinkle the leftover toasted coconut on top of the marshmallow mixture generously. Let it set for 6 to 8 hours.
- When it is set perfectly to cut, remove the marshmallow from the pan by using offset spatula and transfer it on a slightly dusted icing sugar plate.
- Cut the Toasted Coconut Marshmallows into desired shape and dab the cut sides with coconut and icing sugar. Spongy, pillowy and airy Toasted Coconut Marshmallows are ready to serve.
Notes
Nutrition
Some Dessert Recipes You Might Like To Try
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