Coconut ice cream marshmallows

Introducing our delicious “Coconut Ice Cream Marshmallows” – a grown-up twist on the classic Squidgy squares found in traditional candy stores. Our marshmallows are infused with the delicate flavors of coconut liqueur, giving them an irresistible tropical kick. These delicious treats are perfect for anyone looking to add a little something extra to their marshmallow experience. With their soft and chewy texture and rich coconut flavor, every bite will transport you to a paradise of sweetness. Treat yourself or surprise a loved one with these delicious Coconut Ice Cream Marshmallows – a truly unique and delicious confectionery treat!

Ingredients

300g desiccated coconut
10 sheets of gelatin
500g granulated sugar
4 tsp liquid glucose
2 large egg whites
1 tsp vanilla extract
1 tbsp Malibu or coconut liqueur
pink food coloring
some powdered sugar for dusting

Tip

Secrets of success
Remember that you are working with hot sugar – if it hits the whisk blades before the egg whites, it will harden there and create a sticky mass! You may get bored whisking the mixture, but persist – the thicker it gets, the more air you’ve added, so your marshmallows will end up nice and fluffy.

Preparation steps

Toast half of the coconut in a large, wide skillet over very low heat. Continue stirring throughout so the coconut toasts evenly. When the flakes are golden brown, transfer them to a bowl to stop them from cooking further.
Line 2 square molds or ramekins (18 cm or 16 cm) with baking paper. Spread half of the toasted coconut evenly on the bottom of one and half of the unroasted coconut on the bottom of the other.
To prevent them from clumping, place the gelatin sheets in a large bowl of cold water and let them soften while you prepare the marshmallow mixture.
Place the sugar, liquid glucose and 200ml cold water in a small, deep, heavy-bottomed saucepan so that the mixture is deep enough to obtain a thermometer reading. Heat over low heat until the sugar is completely dissolved. Increase the heat and cook until the mixture reaches a tight ball on a candy thermometer (about 125°C) – this will take a while. If you don’t have a candy thermometer, add some syrup to a glass of very cold water – if it forms into a firm but malleable ball, it’s ready.
While the sugar is cooking, beat the egg whites in a large bowl with an electric whisk until stiff.
When the syrup has reached the right stage, pour it into the egg whites in a steady stream while continuing to beat – making sure it reaches the egg whites before the whisks. Lift the gelatine sheets out of the water, squeeze out excess water and add them one at a time to the mixture, stirring constantly. Add vanilla and Malibu and continue beating – mixture will become glossy and begin to thicken. Continue stirring until the mixture is very thick and just pourable, about 10 minutes.
Scrape half of the marshmallow mixture into the toasted coconut mold, spreading the surface as flat as possible. Then sprinkle the remaining toasted coconut on top.
Gradually add some pink food coloring to the second half of the mixture, stirring constantly until you get a nice color. Scrape into the unroasted coconut mold, smooth it out like you did the first time and sprinkle with the remaining unroasted coconut.
Place in a cool place (but not the refrigerator) for at least 2 hours, or until firm.
One at a time, carefully loosen the marshmallow leaves from the edges of the cans, then turn them out onto a cutting board. Remove the parchment and cut it into squares with a sharp knife. Dust it with a little powdered sugar if it sticks.
Store in an airtight container, layered between sheets of parchment to prevent sticking, for up to a month.

Nutritional Information

Equipment and tools

Before you start making the coconut ice cream marshmallows, make sure you have the following equipment and tools:

Whisk
mixing bowls
Pot
baking pan
parchment paper
Knife
Candy thermometer

Allergen information

The coconut ice cream marshmallows contain the following allergens:

Eggs
coconut
Liquid glucose (may contain traces of gluten)

Storage and leftovers

Once you’ve made the coconut ice cream marshmallows, here’s how to store and use leftovers:

Use a knife to cut the marshmallows into desired shapes.
Dust the marshmallows with a little powdered sugar to prevent them from sticking.
Store the marshmallows in an airtight container at room temperature for up to 1 week.

If the marshmallows become too sticky, you can lightly dust them with a little powdered sugar before serving.

Health Benefits of Coconut Ice Cream Marshmallows

Coconut ice cream marshmallows not only satisfy your sweet tooth, but they also offer some surprising health benefits. Made primarily with shredded coconut, gelatin, granulated sugar, egg whites, and a touch of coconut liqueur, these marshmallows are a guilt-free treat.

1. Rich in healthy fats

Dried coconut, the main ingredient in coconut ice cream marshmallows, is full of healthy fats. These fats are primarily medium-chain triglycerides (MCTs), which are quickly converted into energy by the body. MCTs have been linked to various health benefits, including improved brain function and weight control.

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2. Gelatin for joint health

Gelatin, another key ingredient in these marshmallows, provides more than just texture. It is derived from collagen, a vital protein that supports joint health. Regular consumption of gelatin can help relieve joint pain and inflammation, improve joint mobility, and promote healthy cartilage growth.

3. Contains essential vitamins and minerals

Coconut ice cream marshmallows are a surprising source of essential vitamins and minerals. Dried coconuts contain significant amounts of manganese, copper and selenium, which are important for antioxidant defense, energy production and maintaining a healthy immune system.

4. Rich in antioxidants

Coconut, as well as the pink food coloring used in this recipe, contains antioxidants that protect the body from damage caused by harmful free radicals. Antioxidants play a critical role in reducing the risk of chronic disease and promoting overall well-being.

5. Low sodium option

Unlike store-bought marshmallows, which are often high in sodium, coconut ice cream marshmallows allow you to control your sodium intake. By making them at home, you can reduce or eliminate added salt, making them a healthier alternative for people watching their sodium levels.

In summary, coconut ice cream marshmallows are not only a delicious treat but also come with several health benefits. From providing healthy fats to supporting joint health to providing essential nutrients, these marshmallows can be enjoyed with a clear conscience. Treat yourself to these homemade treats and reap the benefits of both taste and nutrition.