These Homemade Coconut Marshmallows are made without any nuts, dairy, or corn syrup for an allergy-friendly take on a summertime classic. Make them all summer for the perfect s’mores! Additional flavor options included. Video tutorial included.
Moving along with our kid-friendly recipes, we’re introducing Paleo Marshmallows! Sweet, sticky, and allergy-friendly, pair these Homemade Coconut Marshmallows with my gluten-free graham crackers (recipe coming soon) for the ultimate s’mores! Or, keep this recipe on hand during the colder months for a sweet addition to your favorite hot chocolate.
This recipe is guaranteed to please at barbecues, sleepovers, and everything in between. However, variety is the spice of life, and if your little one has allergies, it can be difficult to keep mealtime and snacks fun. So, be sure to check out these Two-Bite Brownies with Strawberries, my Vegan White Chocolate Raspberry Rice Crispy Treats, and everyone’s favorite Raspberry Chocolate Chip Edible Cookie Dough for delicious treats to add to your lineup.
Now, on to the marshmallows…
How to Make Paleo Marshmallows…with a Coconut Twist!
Making marshmallows yourself might seem like a difficult task, but it’s really pretty easy! I will admit, there are quite a few steps, but we did remove the need for any fancy equipment. So, if you follow the recipe card step by step and watch the video below, the process should be a breeze. To make things even easier, we’ve compiled a list of the best tips and tricks for easy baking.
Thoroughly coat the casserole tray. Before you do anything, make sure to line the casserole tray with parchment paper, and coat it with an oil spray. To prevent any sticking, be extra sure to include the sides and corners.
Use a thermometer. For the best results, we recommend using a candy thermometer to measure the temperature of the sugar water mixture. If you don’t have a candy thermometer, a digital thermometer works as well. Just be careful not to get the hot sugar on your hands!
Go slow. When adding the sugar and water mixture to the gelatin, patience is key. Instead of dumping it all into the mixing bowl at once, slowly drain it down the side of the bowl. This will prevent the mixture from being too hot when it hits the gelatin.
Add more starch. If after cooking and drying, the marshmallows are still a bit too sticky, add more starch or powdered sugar to the top.
What is Gelatin and Why Do We Use It?
Gelatin is a type of protein obtained from animals, typically cows or pigs, that is used to make a wide variety of items including shampoo, face masks, pudding, yogurt, and marshmallows. In today’s world, it is nearly impossible to find a marshmallow that doesn’t have this secret ingredient, but it wasn’t always this way!
Originally, marshmallows were made out of the roots of a mallow plant. The plant’s roots contain a thick, sticky material that was once used by the Egyptians to hold the marshmallows together. You can read more about the history of marshmallows here. However, today, the plant is not included in the process. Instead, we use gelatin to create the same sticky texture we all know and love!
Grass-Fed beef gelatin, not to be confused with collagen, also adds in a variety of health benefits that include:
- Improved Digestion
- Improved Skin
- Decreased Inflammation
- Increased Bone Strength
- Stronger Hair and Nails
Fun Flavors & Add-Ins
To make these Paleo Marshmallows, we chose to include toasted coconut for a boost of flavor and added texture. To do this, we toasted the coconut shreds ahead of time and added them to the marshmallow “fluff” before it had time to solidify. While I’m a big fan of coconut, you could also mix in ingredients like chopped nuts, cocoa powder, fruit, or dark chocolate chips.
Or, feel free to have fun experimenting, and add natural food colorings and flavors to the mixture. For example, mint extract, fruit extracts, honey, nutella, peanut butter, and more could all be fun add-ins.
If you want to get really fancy, you could even mix and match flavors and add-ins such as mint extract and chocolate chips or chocolate chips and peanut butter. Even better, have the kids help out in the kitchen, and let them choose their own ingredients for a hands-on and delicious experience!
Recipe Note: If you are using coconut palm sugar or darker turbinado sugar, the color of the marshmallows will turn out a little more golden! I used raw sugar in this recipe.
How to Make Homemade Coconut Marshmallows Video
How to Freeze, Store, and More….Everything You Need to Know about Homemade Paleo Marshmallows
How should I store homemade marshmallows?
To prevent them from molding, homemade marshmallows should be stored in an airtight container or Ziploc bag at room temperature for up to 3 weeks.
Can I freeze coconut marshmallows?
Yes! To freeze, place the marshmallows in a sealable bag making sure to remove as much air as possible. Then, wrap the bag in tin foil, and store it in the freezer for 3-4 months.
What size baking dish is best for this recipe?
The perfect baking dish is up to you and how you prefer your marshmallows. I recommend using an 8x8 inch dish, but 9x9 and 9x13 inches work as well. Just keep in mind that longer dishes will result in thinner marshmallows best suited for mini versions.
Can I use collagen instead of gelatin to make homemade marshmallows?
I wouldn’t recommend it unless you want to add collagen WITH the gelatin! Collagen and gelatin have similar health benefits. However, gelatin can only dissolve in hot water and is used more as a gelling agent in cooking. Meanwhile, collagen (as in collagen peptides) can dissolve in either hot or cold water and is used more as a supplement.
Are paleo marshmallows gluten-free?
Yes, this recipe uses arrowroot or potato starch for a completely gluten-free dessert. Be sure to use quality gelatin, free of added sugars and dyes.
How should I cut homemade marshmallows?
The easiest way to create clean cuts and get equal-sized marshmallows is to cut them using a pair of kitchen scissors. To prevent the scissors from becoming sticky and unusable, dip them in warm water between each cut similar to how you would scoop ice cream.
I hope you’re no longer intimidated by making homemade marshmallows after reading this post. I know we covered a lot. So, if you have any questions at all, please feel free to leave them in the comments below, and I will get back to you as soon as possible!Print
Also, let me know if you make this recipe and include any other add-ins! In the meantime, I’ll be in the chicken creating more kid-friendly recipes your whole family is going to love.