Imagine biting into a cloud-like marshmallow, enrobed in rich dark chocolate and sprinkled with toasted coconut - a heavenly treat that transforms an ordinary dessert into an extraordinary culinary experience. These Coconut Dark Chocolate Marshmallows are not just a sweet treat; they're a gourmet adventure that will transport you to a tropical paradise of flavor, blending creamy coconut, luxurious chocolate, and pillowy marshmallow in every single bite. Get ready to impress your friends, family, and most importantly, your own taste buds with this show-stopping homemade delicacy!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 16 servings
Ingredients
- 1 cup coconut milk
- 1 cup granulated sugar
- 1/4 cup corn syrup
- 1 tablespoon gelatin
- 1/4 cup cold water
- 1 cup dark chocolate chips
- 1/2 cup shredded coconut
Instructions
- In a small bowl, combine the cold water and gelatin. Stir gently and let it sit for about 5-10 minutes until the gelatin blooms and becomes spongy.
- In a medium saucepan, combine the coconut milk, granulated sugar, and corn syrup. Place the saucepan over medium heat and stir until the sugar is completely dissolved. Do not bring the mixture to a boil.
- Once the sugar is dissolved, add the bloomed gelatin to the saucepan. Stir continuously until the gelatin is fully dissolved and the mixture is smooth.
- Remove the saucepan from the heat and allow the mixture to cool slightly for about 5 minutes.
- While the mixture is cooling, prepare an 8x8 inch baking pan by greasing it lightly with oil or lining it with parchment paper for easy removal.
- Once the mixture has cooled, pour it into the prepared baking pan. Use a spatula to spread it evenly and smooth the top.
- Cover the pan with plastic wrap and let it sit at room temperature for at least 4 hours, or until the marshmallow is set and firm.
- After the marshmallow has set, dust a clean surface with powdered sugar or shredded coconut. Invert the marshmallow onto the surface and remove the baking pan.
- Cut the marshmallow into squares using a sharp knife or pizza cutter. Dust the cut edges with more powdered sugar or shredded coconut to prevent sticking.
- In a microwave-safe bowl, melt the dark chocolate chips in 30-second intervals, stirring between each interval until smooth and fully melted.
- Dip each marshmallow square into the melted dark chocolate, ensuring it is fully coated. Use a fork to remove the marshmallow, allowing any excess chocolate to drip off.
- Immediately sprinkle the top of the chocolate-coated marshmallows with shredded coconut while the chocolate is still wet.
- Place the chocolate-covered marshmallows on a parchment-lined tray to set. Allow the chocolate to harden at room temperature or refrigerate for quicker setting.
- Once the chocolate has set, your Coconut Dark Chocolate Marshmallows are ready to enjoy! Store them in an airtight container at room temperature for up to a week.
Tips
- Use fresh, high-quality gelatin for the best texture and setting
- Ensure your cooking surface is completely clean to prevent any unwanted crystallization
- When melting chocolate, use low heat and stir constantly to prevent burning
- Use a candy thermometer for precise sugar temperature if possible
- Allow marshmallows to set completely before cutting for clean, sharp edges
- Dust your cutting surface generously with powdered sugar to prevent sticking
- For extra flavor, try using vanilla extract or coconut extract in your base mixture
- Store marshmallows in a cool, dry place to maintain their soft, fluffy texture
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 2g
Fat: 10g
Saturated Fat: 7g
Cholesterol: 0mg
