• Find a retailer
  • Blog
  • Remanufactured Products
  • Register a product
  • United States

Be the first to know about our product releases!

  • facebook
  • instagram
  • youtube
  • pinterest

© 2025 Breville Pty Limited. All rights reserved.

  • Register a Product
  • Support Center
  • Breville Innovation Program
  • FAQ
  • Warranty
  • Return Policy
  • Retailer Terms & Conditions
  • Promotional Terms & Conditions
  • Job Candidate Policy
  • Careers
  • Open Source Acknowledgments
  • Breville Cookware Chemicals Disclosure
  • the Fast-Track Barista Pack T&Cs
  • Nespresso Promo T&Cs

  • About Us
  • Patents
  • Breville Affiliates Program
  • Diversity & Inclusion
  • Social Responsibility
  • Modern Slavery Act
  • Terms Of Use
  • EULA
  • Privacy Notice
  • Cookie Notice
  • Site Map

© 2025 Breville Pty Limited. All rights reserved.

back12back
Coconut Marshmallow
Breville Test Kitchen

Breville Test Kitchen

Coconut Marshmallow

DJ Bakery Chef™ is spinning some sweet beats with this airy delight. Mallow’s usual heavy whipping is taken care of, then it’s set and forget before the final flurry of coconut.
time

3 hrs total time

activetimeIII

20 mins active time

med_med

Medium

user

Makes 24

Ingredients


Measurements:

  • superfine sugar icon
    2 cups (14 oz) superfine sugar
  • warm water icon
    ¾ cup (6 fl oz) warm water
  • powdered unflavored gelatine icon
    6 tsp powdered unflavored gelatine
  • cold water icon
    ½ cup (4 fl oz) cold water
  • vanilla bean paste icon
    1 tsp vanilla bean paste
  • desiccated coconut  icon
    2 cups (5½ oz) desiccated coconut

    toasted

Instructions

  • 1Grease a 7-inch x 11-inch rectangular cake pan. Line the base and sides with parchment paper, allowing the paper to hang over all sides.
  • 2Combine the sugar and warm water in a medium saucepan and cook, stirring constantly, over medium heat until the sugar dissolves. Brush down the side of the pan with a wet pastry brush to dissolve any sugar crystals. Bring to a boil and boil gently, without stirring, for 5 minutes, or until a candy thermometer reaches 225°F.
  • 3Sprinkle the gelatine over the cold water and stir with a fork to combine. Stir the gelatine mixture into the hot sugar syrup and cook, whisking constantly, until the mixture returns to a gentle boil.
  • 4Pour the gelatine mixture into the glass mixing bowl and set aside for 20-30 minutes to cool to room temperature.
  • 5Stir the vanilla into the gelatine mixture. Assemble the mixer using the whisk attachment. Place the bowl onto the mixer. Slowly turn the mixer to AERATE/WHIP setting and whisk for 5 minutes, or until very thick and white.
  • 6Spoon into the prepared pan and level the surface. Set aside for 2 hours to set.
  • 7Turn the marshmallow out of the pan. Remove and discard the parchment paper. Use a wet knife to cut into 24 squares.
  • 8Toss the marshmallow in the coconut and serve.
    Tip: Store the marshmallow in an airtight container.
Sweets/Dessert
Snacks
Kid Friendly
All
Gluten Free
Dairy Free
Kid Friendly
american
australian
european
Share with friends

Similar Recipes

  • Chocolate Brownie Cheesecake
    16 hours total time16h
    ·Active time 20 minutes20m
    Mixers

    Chocolate Brownie Cheesecake

  • Carrot Cake with Cream Cheese Frosting
    3 hours total time3h
    ·Active time 30 minutes30m
    Mixers

    Carrot Cake with Cream Cheese Frosting

  • Red Velvet Cupcakes
    3 hours 10 minutes total time3h 10m
    ·Active time 45 minutes45m
    Mixers

    Red Velvet Cupcakes

  • Pavlova
    4 hours total time4h
    ·Active time 25 minutes25m
    Mixers

    Pavlova

  • Mini Cheesecakes
    15 hours 50 minutes total time15h 50m
    ·Active time 25 minutes25m
    Mixers

    Mini Cheesecakes

  • Mocha Mousse Cake
    9 hours total time9h
    ·Active time 40 minutes40m
    Mixers

    Mocha Mousse Cake

  • Falafels
    9 hours 30 minutes total time9h 30m
    ·Active time 30 minutes30m
    Food Processors

    Falafels

the Bakery Chef™
the Bakery Chef™ Product Details

the Bakery Chef™