1/4 cup cold water
3 tsp gelatine powder
1 cup Mother Earth Liquid Honey
2–3 drops pink food colouring (optional)
2 cups toasted thread coconut
- Place cold water in a small heatproof bowl or ramekin. Sprinkle gelatine over water and leave to soak for 5 minutes; then microwave for 30 seconds to melt – take care as the liquid will be hot.
- Place the liquid honey in a large bowl and pour in the melted gelatine and beat with an electric mixer for 5 minutes until the mixture turns pale and is very fluffy. Add food colouring, if desired, and beat for 1 minute more.
- Line a shallow dish with non-stick baking paper. Pour the marshmallow mixture into the dish, cover dish with plastic wrap and refrigerate overnight.
- Next day, cut into squares or use a round cookie cutter to cut circles of mixture. Toss in toasted coconut and serve.
Tip: To toast coconut, spread it out over a baking tray. Cook in an oven preheated to 180°C for 5-8 minutes until golden brown, stirring once during cooking to allow for even browning.