Toasted Coconut Marshmallows


8g Gelatin

170ml Cold water

½ Cup Sugar alternative

5ml Vanilla Essence

50g Desiccated coconut

  1. Before you start, ensure that you devote 20 minutes of your time to this recipe, it needs your full attention as the Gelatin sets very quickly.
  2. Prepare a 25x25cm square cake pan by lining with parchment paper. Set aside
  3. Place 90ml cold water Gelatin and leave to bloom
  4. In a small Saucepan add 80ml water and sugar alternative and boil over high heat. Bring to boil until consistency is sticky like.
  5. Add the Sugar mixture to the gelatin in a large mixing boil and mix till it has combined.
  6. Mix on high for 10-15 minutes, until the mixture is a glossy white color and has formed soft peaks
  7. Gently and quickly scoop the mixture into the prepared pan and smooth it out.
  8. Leave to set for 2 hours
  9. In the mean while you wait you can toast desiccated coconut an oven pan for 2-3 or till brown at 180 Celsius.
  10. Cut Marshmallow in block with a knife dipped in warm water as this will prevent the marshmallows from sticking to the knife.
  11. Roll marshmallows in toasted coconut till completely covered and store in an airtight container