Description
A delightful recipe for Toasted Coconut and Lime Marshmallows featuring a toasted coconut layer and a zesty lime marshmallow layer. This treat combines rich tropical flavors with a fluffy, homemade marshmallow texture perfect for snacking or gifting.
Ingredients
Scale
Toasted Coconut Layer
- 1 cup sweetened coconut shreds
- 3/4 cup granulated sugar
- 1/3 cup light (clear) corn syrup
- Pinch of salt
- 6 tablespoons cool water
- 1 tablespoon Vital Proteins grass-fed beef gelatin
- 1/2 teaspoon coconut extract
Lime Marshmallow Layer
- 3/4 cup granulated sugar
- 1/3 cup light (clear) corn syrup
- Pinch of salt
- 6 tablespoons cool water
- 1 tablespoon Vital Proteins grass-fed beef gelatin
- Zest of 1 lime
- 1 drop green food coloring (optional)
Instructions
- Toast Coconut: In a small skillet, toast the sweetened coconut shreds over medium heat, stirring frequently until they are lightly golden brown. Be vigilant to prevent burning, then set aside.
- Prepare Pan: Line a 9×5-inch bread loaf pan with parchment paper in both directions, coating any exposed surfaces with cooking spray to prevent sticking. Spread half of the toasted coconut evenly on the bottom of the pan and reserve the remainder for topping.
- Make Toasted Coconut Marshmallow Layer Syrup: In a medium saucepan, combine 3/4 cup granulated sugar, 1/3 cup light corn syrup, a pinch of salt, and 3 tablespoons of cool water. Heat over high heat, gently stirring initially, then allow to boil until the mixture reaches 237°F using a candy thermometer.
- Bloom Gelatin for Coconut Layer: While syrup is heating, scatter 1 tablespoon of Vital Proteins gelatin over the remaining 3 tablespoons of cool water in a large bowl or stand mixer bowl and let it bloom undisturbed for a few minutes.
- Combine Syrup with Gelatin and Whip: Once the syrup reaches 237°F, very slowly pour it into the gelatin while continually beating with a hand mixer to avoid the syrup hardening on the bowl edges. Continue beating for 5-10 minutes until the mixture becomes fluffy and marshmallow-like.
- Add Flavoring and Spread Coconut Layer: Fold in 1/2 teaspoon of coconut extract gently, then spread this marshmallow mixture evenly over the toasted coconut base in the prepared pan.
- Clean Equipment for Lime Layer: Clean and dry all mixing equipment thoroughly to prepare for the next marshmallow layer.
- Make Lime Marshmallow Syrup: Repeat the syrup-making process by combining 3/4 cup granulated sugar, 1/3 cup light corn syrup, a pinch of salt, and 3 tablespoons cool water in a saucepan. Bring to boil until it reaches 237°F.
- Bloom Gelatin for Lime Layer: Sprinkle 1 tablespoon gelatin over the remaining 3 tablespoons cool water in a clean large bowl and let it bloom without stirring.
- Combine Syrup with Gelatin and Whip Lime Layer: Slowly pour the hot syrup into the gelatin while beating with a hand mixer. Beat for 5-10 minutes until the mixture is fluffy and white.
- Add Lime Zest and Optional Coloring: Stir in the zest of one lime and optionally one drop of green food coloring for visual appeal.
- Assemble and Top: Pour the lime marshmallow mixture over the set coconut marshmallow layer and immediately sprinkle the remaining toasted coconut shreds evenly on top.
- Set and Slice: Allow the assembled loaf to set at room temperature for at least two hours until firm. Then slice into 8 large marshmallows for serving.
Notes
- Use a candy thermometer to ensure accurate syrup temperature for perfect marshmallow texture.
- Hand mixer is recommended over stand mixer to carefully control syrup incorporation and prevent crystallization.
- Allow marshmallow layers to set properly before slicing for clean edges and best texture.
- Spraying the parchment paper and pan edges well helps prevent sticking when removing marshmallows.
- Adjust lime zest and coconut extract quantities to taste for more pronounced flavor if desired.
Nutrition
- Serving Size: 1 large marshmallow (approx. 60g)
- Calories: 140
- Sugar: 28g
- Sodium: 15mg
- Fat: 2g
- Saturated Fat: 1.8g
- Unsaturated Fat: 0.2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 0mg
