Save to your scrapbook
Martha Collinson's coconut marshmallows
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
These light, fluffy pillows with a delicate coconut flavour are much easier to make than you might expect. Try with any nut milk if you don’t like coconut
Makes: 25 marshmallows
Sunflower oil, to grease
125ml coconut milk
2x12g sachets gelatine powder
450g caster sugar
150ml golden syrup
FOR THE COATING
50g icing sugar
1 tbsp cornflour
25g desiccated coconut
1. Oil a 20x20cm square cake tin and line with a sheet of clingfilm. Grease the inside of the clingfilm with more oil to stop the marshmallow from sticking. Pour the coconut milk into a large bowl or the bowl of a stand mixer and sprinkle over the gelatine. Set aside for a few minutes to allow the gelatine to soften and absorb the liquid.
2. While the gelatine is soaking, put the caster sugar and golden syrup in a saucepan with 150ml of water. Cook over a low heat, stirring all the time, until the sugar has dissolved. As soon as there are no longer visible grains of sugar, turn up the heat and bring the mixture to the boil. Once it reaches 130°C take it off the heat and allow to cool for 1 minute so the mixture is no longer bubbling.
3. Start whisking the gelatine/coconut mixture on a medium speed. Add the syrup, slowly pouring it down the side of the mixer bowl. The mixture should become pale and grow in volume like a very stiff meringue. Continue to whisk for 5-10 minutes, until the marshmallow mix becomes really thick and starts to form sticky strings on the outside of the bowl.
4. Use an oiled spatula to scrape the mixture off the bowl and spread the mixture into the prepared tin. Sieve the icing sugar and cornflour together into a small bowl and stir in the desiccated coconut. Sprinkle some of the powder over the top of the marshmallow, then leave to set for at least 2 hours (preferably overnight) at room temperature until the marshmallow feels firm.
Typical values per serving:
This recipe was first published in April 2017.