Coconut Marshmallows

I thank my sister for having found such a phenomenal recipe for homemade marshmallows. I’ve been making them over and over again. I experimented with a new flavor which I will share with you today: coconut marshmallows. May I suggest you dip them in melted chocolate…I’m going to do just that tomorrow. Enjoy…

Click here for Alton Brown’s original recipe, the chocolate and the Matcha versions.

3 .25 oz packages unflavored gelatin ( .75 oz or 21g – whether using sheets or powder)

2/3 cup of coconut milk

1 cup ice cold water, divided

12 oz granulated sugar (which equals to 1 1/2 cups)

1 cup corn syrup

1/4 tsp salt

1 tsp vanilla extract

1/4 cup powdered sugar

1/4 cornstarch

1/3 cup finely grated coconut + 1/4 cup

  1. Put 1/2 cup ice cold water and the gelatin in the bowl of a stand mixer fitted with the whisk attachment.
  2. After five minutes, add the coconut milk and 1/3 cup of grated coconut. Beat until just incorporated.
  3. Put the other 1/2 cup ice cold water in a small saucepan along with the granulated sugar, the corn syrup, and the salt. Give it a quick stir and then turn the heat on to Medium-High. Cover and cook for 3-4 minutes.
  4. Uncover and attach a candy thermometer to the side of your pan and continue cooking until the thermometer reads 240˚F. Immediately take the pan off the heat once it gets to temperature.
  5. Turn the mixer on low and slowly pour the syrup into the gelatin mixture.
  6. As soon as all the syrup is mixed in, turn the mixture up to high speed and whisk for 14-15 minutes. Add the teaspoon of vanilla in the last minute of whipping. The mixture will look white, glossy, and fluffy.
  7. While the mixer is going, prepare a 9×13 in pan. Lightly coat it will cooking spray.
  8. Mix the cornstarch, the remaining 1/4 cup of grated coconut, and powdered sugar in small bowl.
  9. Add it to the pan. Move your pan around to coat it well, then pour what’s left back into the bowl and set it aside.
  10. Pour the marshmallow mixture into the pan and with a lightly oiled spatula, smooth the top. Sprinkle more of the cornstarch/powdered sugar mixture over the top. Set the rest aside for later.
  11. Let them rest for at least 4 hours to overnight.
  12. After 4 hours or overnight turn them out onto a cutting board and cut them (pizza cutter is best) into whatever size you want. Use the remainder of the cornstarch/powdered sugar mixture to coat the sides of the marshmallow.
  13. You can store them in a ziploc or other air-tight container for up to 3 weeks.


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