Coconut & Lemon Marshmallows

Sa'idah Jaffar | November 2, 2017

PREP 2 Mins COOK 5 Mins MAKES 20


2 ¼ cups caster sugar
¾ cup cold water
2 ½ tbsps gelatin powder
½ cup just-boiled water
2 tsps finely grated lemon zest
½ cup desiccated coconut, plus ½ cup extra, toasted


  1. Line a 22cm square pan with baking paper.
  2. In a large bowl, combine sugar and cold water. Beat with electric mixer 4 mins. In a small jug, whisk gelatin into water to dissolve. Gradually beat hot gelatin mixture into icing mixture until combined, thick and white, and bowl has cooled completely. Add lemon zest and desiccated coconut. Beat well.
  3. Pour mixture into pan. Sprinkle with toasted desiccated coconut. Set aside at room temperature, 5 hours, until firm. With a hot, sharp knife, cut into 4cm squares.

Cookies & Cream
– Replace rosewater with 1 tsp vanilla extract. Fold ½ x 137g packet Oreos, roughly chopped, through marshmallow mixture. Pour into prepared pan and sprinkle with remaining chopped Oreos.

Rosewater & Pistachio Marshmallows
– Replace zest with 1 tsp rosewater and stir in a few drops of pink food colouring. Pour into prepared pan and sprinkle with 2 tbsps edible dried rose petals and 2 tbsps chopped pistachios. Set as directed.

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