2 tablespoons (30 ml) gelatin

1/3 cup (75 ml) water

1 cup (250 ml) sugar

1/2 cup (125 ml) light corn syrup

1/4 cup (60 ml) coconut milk

2 cups (500 ml) unsweetened shredded coconut

Line a 20-cm (8-inch) square pan with plastic wrap and oil lightly.

In a small saucepan, sprinkle the gelatin over the water and let bloom for 5 minutes.

Add the sugar, corn syrup and coconut milk. Heat on low, stirring until the sugar and gelatin have dissolved.

Pour into a bowl and beat with an electric mixer until it is the texture of a soft meringue, about 10 minutes.

Spread in the pan and refrigerate about 1 hour.

Spread the shredded coconut on a sheet of parchment paper. Unmould the marshmallow and place it on the coconut. Coat thoroughly.

Cut the marshmallow into 60 squares (6 x 10) or 8 to 10 strips. Coat with coconut. Store in an airtight container.

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