Coconut Marshmallows 


Preparation

• • Line a 20-cm (8-inch) square pan with plastic wrap and oil lightly.
  • In a small saucepan, sprinkle the gelatin over the water and let bloom for 5 minutes.
  • Add the sugar, corn syrup and coconut milk. Heat on low, stirring until the sugar and gelatin have dissolved.
  • Pour into a bowl and beat with an electric mixer until it is the texture of a soft meringue, about 10 minutes.
  • Spread in the pan and refrigerate about 1 hour.
  • Spread the shredded coconut on a sheet of parchment paper. Unmould the marshmallow and place it on the coconut. Coat thoroughly.
  • Cut the marshmallow into 60 squares (6 x 10) or 8 to 10 strips. Coat with coconut. Store in an airtight container.