Homemade Coconut Marshmallow

Makes 24 pieces, Prep and Cook: 30 mins

Cooking oil spray

2 cups caster sugar

3 tsps glucose syrup 2 tblsps powdered gelatine ¾ cup shredded coconut ¾ cup desiccated coconut 1 tsp vanilla bean paste

1 Spray a 20cm x 30cm lamington pan with cooking oil. Line base and sides with baking paper, extending paper 3cm above pan edges. Lightly spray paper with oil.

2 Place sugar, syrup and ¾ cup warm water in a large saucepan. Stir over a medium heat until sugar is dissolved. Bring to boil. Boil gently for about 7 minutes, or until slightly thickened.

3 Sprinkle gelatine over ¾ cup cold water in a small jug. Whisk to combine. Whisk into syrup in pan until dissolved. Return to boil. Remove saucepan from heat. Pour into a large heatproof bowl of electric mixer. Cool to lukewarm.

4 Meanwhile, scatter combined coconuts over an oven tray lined with baking paper.

5 Cook in a moderate oven (180C) for about

3 to 4 minutes, or until lightly toasted. Remove. Cool.

6 Beat lukewarm gelatine mixture on high speed for about 5 minutes, or until very thick. Beat in vanilla. Spoon marshmallow into prepared pan. Spread evenly. Sprinkle with ¹⁄³ cup of the toasted coconut, reserving remaining coconut. Loosely cover pan with plastic wrap. Refrigerate for about 6 hours, or overnight until set.

7 Turn out marshmallow onto a chopping board covered with a sheet of baking paper. Remove lining paper. Using a warm knife, cut into 24 squares.

8 Place reserved coconut in a medium bowl. One at a time, toss marshmallow squares into coconut, pressing on to coat. Serve.