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Serving Size 8

Toasted Coconut Lime Marshmallows

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Ingredients

• 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
• For the 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

Instructions

1. Instructions
2. In a small skillet, toast the coconut until lightly golden brown. Stir often to prevent burning.
3. Line a 9x5" bread loaf pan with parchment paper in both directions (spray any exposed edges with cooking spray). Spread half of the toasted coconut on the bottom of the pan, and reserve the rest for the top.
4. Next, make the toasted coconut marshmallow layer: In a medium sauce pan, stir together the granulated sugar, corn syrup, salt, and 3 tablespoons of the water. Turn the heat to high and bring to a boil without stirring much. Clip a candy thermometer to the edge of the pan (or use my spatula with a built-in thermometer to stir occasionally, and boil until it reaches 237-degrees Farenheit.
5. Meanwhile, add the remaining 3 tablespoons of water to a large bowl (or the bowl of a stand mixer) and sprinkle the gelatin on top. Let sit for a few minutes without stirring.
6. When the sugar syrup reaches 237, slowly begin to stream it into the gelatin mixture while constantly beating with a hand mixer (not a stand mixer). Do not splash the syrup on the edges of the bowl, or it will harden immediately. Go slow, and take your time.
7. Beat the mixture for 5-10 minutes, until it looks like marshmallow fluff and is fluffy and white.
8. Beat in the coconut extract at the last minute.
9. Spread the mixture into a 9 x 5" loaf pan that has been lined with parchment paper and greased very well with either cooking spray, butter or oil.
10. Let the mixture set while you clean and dry your equipment to make the lime layer: In a medium sauce pan, stir together the granulated sugar, corn syrup, salt, and 3 tablespoons of the water. Turn the heat to high and bring to a boil without stirring much. Clip a candy thermometer to the edge of the pan (or use my spatula with a built-in thermometer to stir occasionally, and boil until it reaches 237-degrees Farenheit.
11. Meanwhile, add the remaining 3 tablespoons of water to a large bowl (or the bowl of a stand mixer) and sprinkle the gelatin on top. Let sit for a few minutes without stirring.
12. When the sugar syrup reaches 237, slowly begin to stream it into the gelatin mixture while constantly beating with a hand mixer (not a stand mixer). Do not splash the syrup on the edges of the bowl, or it will harden immediately. Go slow, and take your time.
13. Beat the mixture for 5-10 minutes, until it looks like marshmallow fluff and is fluffy and white.
14. Beat in the lime zest at the last minute.
15. Spread the mixture on top of the coconut layer, and sprinkle the remaining toasted coconut shreds on top immediately.
16. Let the whole pan set for at least two hours before slicing into 8 big squares

Nutrition

Calories

186 cal

Fat

5 g

Carbs

32 g

Protein

1 g

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