Indulgent Coconut Hot Chocolate with Toasted Coconut Marshmallows
Serves: Serves 2
For the Marshmallows (makes about 20)
  • 200g desiccated coconut
  • coconut oil, for greasing
  • 5 gelatine leaves
  • 250g granulated sugar
  • 2 tsp liquid glucose
  • 1 large egg white
  • 1 tsp vanilla extract
  • 1 tbsp coconut liqueur, such as Malibu
  • icing sugar for dusting
For the Coconut Hot Chocolate
  • 3 tbsp icing sugar, plus a little extra for the hot chocolate mug glaze
  • 125g dark chocolate (I used 70% Green & Blacks organic)
  • 340ml coconut milk (from a can)
  • ¾ tbsp cornflour
  • ½ tsp vanilla extract
  • ½ tsp cinnamon
  • tiny pinch of sea salt
For the Marshmallows
  1. Toast the coconut flakes in a pan over a low heat, stirring constantly to stop them burning. When the flakes are golden brown, remove from the heat and tip into a bowl.
  2. Line and lightly grease a square tin (16cm or 18cm) with baking parchment and coconut oil. Spread half the toasted coconut evenly over the base of the tin.
  3. Put the gelatine leaves in a large bowl of cold water, one by one. Leave to soak while you make the marshmallow mixture.
  4. Put the sugar, liquid glucose and 100ml cold water into a small, deep, heavy pan. Warm over a low heat until the sugar has dissolved. Then, turn up the heat and boil until it reaches about 125C on a sugar thermometer. (If like me, you don't have a thermometer, boil for about 10 minutes then drop a little of the mixture into a glass of cold water. If it sets into a firm yet squishy ball, it's ready.) Every so often, brush water around the sides of the pan with a pastry brush to stop the mixture crystallising at the edges. IMPORTANT: Do not stir the sugar mixture at all during this process, or it may crystallise.
  5. Just before the sugar is ready, whisk the egg white into stiff peaks in a large bowl.
  6. When the sugar is ready, pour it in a steady stream into the egg white whilst still whisking. Make sure it hits the egg whites before the whisk blades.
  7. Lift the gelatine leaves out of the water, squeeze out the excess water and add, one at a time whilst still whisking continuously, to the mixture.
  8. Next add the vanilla and coconut liqueur whilst still whisking. You will see the mixture turning shiny and thick. Keep whisking for about 10 mins until it’s very thick.
  9. Scrape the marshmallow mixture into the prepared tin and smooth over with an oiled pallet knife (spatula).
  10. Sprinkle over the remaining toasted coconut flakes, reserving a handful for the rims of your hot chocolate mugs.
  11. Leave to set (somewhere cool but not the fridge) for 2-3 hours or overnight, until set.
  12. When set, turn out on a chopping board, carefully ease off the baking parchment and cut into squidgy squares.
  13. The marshmallows can be kept in an airtight container for up to a month, or can be frozen to enjoy later.
For the Coconut Hot Chocolate
  1. First make the hot chocolate mug glaze. Place a little of the icing sugar into a small bowl and add a splash of water. Mix until a smooth paste, about the same consistency as thick paint. Using a pastry brush, brush around the rims of your hot chocolate mugs. Dip the rims of the mugs into a bowl of your reserved toasted coconut flakes, left over from the marshmallows. Put to one side while you make the hot chocolate.
  2. Break the chocolate into small pieces and place in a bowl over a pan of hot water. Melt gently over a low heat, stirring all the time.
  3. Once melted, remove the bowl from the pan. Tip the water away from the pan and dry out. Pour the melted chocolate back into the pan and return to the hob over a low heat.
  4. Add a splash of the coconut milk to the melted chocolate and stir. Pour in the rest of the coconut milk (reserving a little for the sugar and cornflour paste) in a steady stream, stirring constantly, until completely smooth.
  5. Sift the icing sugar and cornflour into a small bowl and add the reserved coconut milk. Stir into a smooth, creamy-like consistency. Add to the chocolate mix, along with the cinnamon and sea salt. Stir until completely combined, shiny and smooth.
  6. Turn up the heat slightly and let the mixture thicken, for about a minute or so.
  7. Pour into the toasted coconut mugs and enjoy.
Recipe by The Foodie's Way at