With a tropical twist, these homemade Coconut Marshmallows are a beloved treat. They have a ton of coconut flavor and are soft and fluffy. Ideal for toasting over a campfire, hot cocoa, or snacking.
Ingredients: 2 cups granulated sugar. 1 cup water, divided. 3 tablespoons powdered gelatin. 1/2 cup coconut milk. 1/4 cup desiccated coconut. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup cornstarch. 1/2 cup powdered sugar.
Instructions: Mix the powdered gelatin with half a cup of water in a mixing bowl. Allow it to sit for five to ten minutes, or until it starts to gel. Add the remaining 1/2 cup of water and the granulated sugar to a saucepan set over medium heat. After stirring until the sugar is dissolved, reduce heat and simmer, uncovered, until a candy thermometer registers 240F 115C. Pour the hot sugar syrup into the gelatin mixture gradually while whisking constantly. To the mixture, add the salt, vanilla extract, coconut milk, and desiccated coconut. Mix thoroughly with a whisk. Beat the mixture on high speed with an electric mixer for ten to fifteen minutes, or until it thickens and fluffs up. Mix the powdered sugar and cornstarch together in a different bowl. Dust the square baking dish with the powdered sugar and cornstarch mixture after greasing it. After adding the marshmallow mixture to the dish, use a spatula to level the top. Allow the marshmallows to settle for at least four hours, or over night, at room temperature. Cut the marshmallows into squares or other desired shapes after they have set. To keep them from sticking, coat each marshmallow with the leftover cornstarch and powdered sugar mixture. Enjoy your mouthwatering Coconut Marshmallows now!
Prep Time: 30 minutes
Cook Time: 10 minutes
Southern Trinity Anglican Church
