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Home / Coconut Marshmallows

Coconut Marshmallows

Coconut Marshmallows


Recipe Created By:
PreGel Professional Training Center


200g (7.1oz)
300g (10.6oz)
100g (3.5oz)
300g (10.6oz)
150g (5.3oz)
100g (3.5oz)
68g (2.4oz)

Method of Preparation

  1. Line a very flat sheet tray with a Silpat® and a frame measuring 33x37x2.5cm.
  2. Combine the 200g (7.1oz) of water, the sugar and the glucose in a saucepan and bring to a boil.
  3. Place the in the bowl of a stand mixer.
  4. Once sugar syrup comes to a boil, pour directly over the and whisk by hand to dissolve the powder.
  5. Place the bowl on the mixer and whip on high speed to form a meringue.
  6. While the meringue is forming, combine the with the 150g (5.3oz) of water in a mixing bowl and whisk to combine.
  7. This mixture will become very firm and set. Once it has set, melt in the microwave to return it to a liquid consistency, about 1 minute.
  8. Combine the with the liquid mixture.
  9. Pour the coconut mixture slowly into the whipping meringue. Allow this to whip for about 1 minute.
  10. Stop the mixer and scrape the bowl well all the way to the bottom to ensure consistent mixing of the products.
  11. Return the marshmallow to the mixer and allow mixture to whip for about 2 minutes further.
  12. Pour the marshmallow out into the frame on the prepared sheet pan. Cover with another non-stick mat. Refrigerate until set. Remove from frame and cut as desired.
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