Toasted Coconut Marshmallows
Feeling for something sweet? Try these delicious toasted coconut marshmallows.
170ml Cold water
½ Cup Sugar alternative
5ml Vanilla Essence
50g Desiccated coconut
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.
Prepare a 25x25cm square cake pan by lining with parchment paper. Set aside.
Place 90ml cold water and gelatin and leave to bloom.
In a small Saucepan add 80ml water and sugar alternative and boil over high heat. Bring to the boil until consistency is sticky.
Add the Sugar mixture to the gelatin in a large mixing boil and mix until it has combined.
Mix on high for 10-15 minutes, until the mixture is a glossy white colour and has formed soft peaks.
Gently and quickly scoop the mixture into the prepared pan and smooth it out.
Leave to set for 2 hours.
In the mean while you wait you can toast desiccated coconut an oven pan for 2-3 minutes at 180 Celsius until brown.
Cut Marshmallow in blocks with a knife dipped in warm water as this will prevent the marshmallows from sticking to the knife.
Roll marshmallows in toasted coconut till completely covered and store in an airtight container.