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How To Make Easy Toasted Coconut Marshmallow/ Marshmallow With Coconut

Jayanthy Asokan
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.
5 from 1 vote
Prep Time 15 minutes
Cook Time 35 minutes
Setting Time 8 hours
Total Time 8 hours 50 minutes
Course Dessert
Cuisine American
Servings 10
Calories 149.3 kcal

Equipment

Electric stand/hand mixer

Ingredients
 
 

  • cup Fresh shredded Coconut
  • cup Granulated sugar
  • 18 gm Gelatin
  • ¾ cup Liquid gulcose
  • 1 cup water (½+1/2) divided
  • 20 gm Icing sugar
  • 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

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.

Nutrition

Serving: 4piecesCalories: 149.3kcalCarbohydrates: 37gProtein: 1.5gFat: 0.1gSaturated Fat: 0.1gSodium: 43.9mgSugar: 36.9gIron: 0.1mg
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