coconut toasted marshmallows

Yay! This is my first recipe ever posted and its about damn time! Saying that I’m a foodie and then not posting anything that i have made is rather sad. So with that being said i started off with trying to make some marshmallows. The inspiration really came from working the French patisserie, called Paul. When you receive your bill, instead of giving those mints that you don’t really like, they place cute little fluffy marshmallows in front of you.


NB: If you’re all into fitness and getting in those steps, put your tracker on and whisk these marshmallows manually and get most of yours steps and a killer arm workout and if youre lazy use your electric whisk and all that jazz.


  • 1/2 cup of water
  • 1/4 cup corn syrup
  • 1/4 tablespoon of salt
  • 2 tablespoons of vanilla essence
  • 2 cups of coconut
  • 2 sheets of gelatine
  • 1 cup of granulated white sugar


  • Soak the gelatine in the water for 5 minutes in a saucepan ( make sure the water is cold/room temperature)
  • While you wait, put the corn syrup, salt, vanilla essence and sugar in a bowl and mix together.
  • Once the gelatine is done soaking for 5 minutes, put saucepan on a medium heat and add the mixture of corn syrup, vanilla essence and sugar.
  • Gently stir the mixture until the sugar has dissolved and the hot mixture begins to simmer ( I cannot stress how carefully you need to watch it, because this mixture, can go from a simmer to a boil real quick and then bam its ruined :(( so watch out for that)
  • Take the saucepan off the heat and transfer to a mixing bowl, get those elbows ready and start whisking this bad boy till its a white thick glossy texture (if you’re lazy, rushing or already have arms of  a God then obviously use a trusty electronic whisk)
  • Once whisked, pour the mixture into a cling wrapped container that can be any size you want (Obviously if you want a thicker marshmallow use a small container and thinner = wider)
  • Let this cool for what i recommend 4 hours at room temperature (but my Pinterest sources suggest 2 hours and for me it didn’t feel quite ready yet) – not sure what happens when it goes to the fridge but if you’re in a hurry then I’m sure it should work out.
  • While you wait, take your coconut and line it on a tray and put it in the oven for 2-5 minutes at a temperature no higher than 100 degrees Celsius (Again this process must be thoroughly watched or else you will have cremated coconut) and then leave it out to cool.
  • Once set, cut the marshmallows again into any size you want, toss them into your toasted coconut mixture and coat thoroughly.




3 Comments Add yours

  1. Twobrits says:

    Oh wow these sound incredible


    1. Taste even better :))


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