Coconut Marshmallows 


Instructions

1. 1

   Line a 20-cm (8-inch) square pan with plastic wrap and oil lightly.

2. 2

   In a small saucepan, sprinkle the gelatin over the water and let bloom for 5 minutes.

3. 3

   Add the sugar, corn syrup and coconut milk. Heat on low, stirring until the sugar and gelatin have dissolved.

4. 4

   Pour into a bowl and beat with an electric mixer until it is the texture of a soft meringue, about 10 minutes.

5. 5

   Spread in the pan and refrigerate about 1 hour.

6. 6

   Spread the shredded coconut on a sheet of parchment paper. Unmould the marshmallow and place it on the coconut. Coat thoroughly.

7. 7

   Cut the marshmallow into 60 squares (6 x 10) or 8 to 10 strips. Coat with coconut. Store in an airtight container.