170ml Cold water
½ Cup Sugar alternative
5ml Vanilla Essence
50g Desiccated coconut
Before you start, ensure that you devote 20 minutes of your time to this recipe, it needs your full attention as the Gelatin sets very quickly.
Prepare a 25x25cm square cake pan by lining with parchment paper.
Place 90ml cold water Gelatin and leave to bloom
In a small Saucepan add 80ml water and sugar alternative and boil over high heat.
Bring to boil until the consistency is sticky like.
Add the sugar mixture to the gelatin in a large mixing bowl and mix it till it has combined.
Mix on high for 10-15 minutes, until the mixture is a glossy white color and has formed soft peaks
Gently and quickly scoop the mixture into the prepared pan and smooth it out.
Leave to set for 2 hours
While you wait you can toast desiccated coconut in an oven pan for 2-3 min or till brown at 180 Celsius.
Cut Marshmallow in blocks with a knife dipped in warm water as this will prevent the marshmallows from sticking to the knife.
Roll marshmallows in toasted coconut till completely covered and store in an airtight container