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thermomix raspberry coconut marshmallows

Raspberry Coconut Marshmallows

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Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 8

These  Raspberry Coconut Marshmallows are out of this world and much easier than you think using your Thermomix. They make such perfect little edible gifts. The festive season is my favourite time of the year. I love making all those edible gifts and bring them to everyone to make them happy. 

Marshmallows are always on my list and until recently I have never been able to really make a fluffy and tasty marshmallow. These  Raspberry Coconut Marshmallows are right at the top of my all time favourite recipes. They are so fluffy and the coconut complements the raspberry so well. The recipe is slightly different to other ones in that you actually need a saucepan as well as your Thermi. 

You can also make Marshmallows by just using the Thermi but they will never get as fluffy and as perfect as these. The trick to making these raspberry coconut marshmallows so giant and fluffy is an Italian meringue. The meringue is different to the traditional one and requires you to make a sugar syrup first in a saucepan that is then folded into the beaten egg whites in the Thermi to create a fluffy mass. 

Don’t worry about cooking sugar, as long as you follow the instructions very carefully and stay close to your hob, you will nail it. 

They make adorable presents and can be stored for up to one month. My most important tool in the kitchen is a sugar thermometer. I use a 'Thermapen' and it helps me check the temperature of the sugar as it starts caramelising. If you don't have a sugar thermometer, you can still make this recipe and simply follow the steps below to make it perfect. If you are more of a chocolate fan, simply fold in 50g Nutella instead of raspberry and coconut and you will have yourself some epic Nutella Marshmallows.


  • 250 g golden caster sugar
  • 1 Tbsp corn syrup
  • 150 g water
  • 8 gelatine leaves or 15g Gelatine powder
  • 3 egg whites
  • ½ tsp cream of tartar
  • 1 tsp vanilla extract
  • 50 g freeze dried Raspberries or other freeze dried berries
  • 50 g desiccated coconut
  • 10 g freeze dried raspberries
  • 40 g Icing sugar
  • 20 g corn flour
  • 30 g desiccated coconut


  1. Line a 1-pound loaf tin with cling film.
  2. Put the golden caster sugar, corn syrup and water in a saucepan. Set on low heat and dissolve the sugar. Brush the sides of the pan with water to stop it crystallising.
  3. Increase the heat and leave to simmer without touching it or stirring it until it reaches 125°C. It is best to use an accurate sugar thermometer for that. If you don’t have a sugar thermometer, after about 10 minutes you can test whether it is done by spooning a bit of the syrup into a glass full of water. If it hardens immediately, then it is the correct temperature.
  4. Meanwhile, soak the gelatine leaves in cold water.
  5. Insert the whisk attachment. Pour in the egg whites and cream of tartar. Beat 4 Min. / 37°C / Speed 3.5.
  6. Once the sugar has reached target temperature, take it off the heat.
  7. Squeeze the gelatine leaves and set aside.
  8. Whisk the egg whites 10 Min. / Speed 3.5. While whisking, pour the sugar syrup through the lid in a very thin stream. Careful, it is very hot and is best done slowly and with caution. After about 3 minutes, add the gelatine leaves one at a time through the lid and vanilla extract. Continue to whisk until the time is up.
  9. Whisk again 2 Min. / Speed 4. Then pour into a bowl. Add the raspberries and coconut and fold it under so that it is just combined.
  10. Transfer the marshmallow into the prepared loaf tin, top with the remaining freeze dried raspberries and set aside for at least 4-6 hours.
  11. Once set, place the icing sugar, corn flour and desiccated coconut on a chopping board and combine with a fork. Remove the marshmallow from the tin, take off the cling film and coat with the icing sugar mixture. Cut into large squares and store in a jar or a tin for up to 2 weeks. Enjoy!
Nutrition Facts
Raspberry Coconut Marshmallows
Amount Per Serving
Calories 242 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 5g31%
Sodium 30mg1%
Potassium 113mg3%
Carbohydrates 44g15%
Fiber 2g8%
Sugar 38g42%
Protein 3g6%
Vitamin C 2mg2%
Calcium 3mg0%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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  1. Christina on December 5, 2016 at 9:39 pm

    What strength gelatine leaves do you use?

    • Weehooey A Weehooey A on December 6, 2016 at 8:29 am

      Hi Christina, I usually tend to use the Dr.Oetker Gelatine leaves or Costa gelatine leaves. It is called ‘Fine leaf Quick Dissolving Gelatine’. I hope that helps. x

  2. slyndley on December 24, 2016 at 6:22 pm

    Hi Sophia, is there anything else to substitute corn syrup in this recipe? I thought I had got everything – alas I have missed this ingredient off, could one use say, Agave nectar? Thank you! Sara X

    • Weehooey A Weehooey A on December 24, 2016 at 7:08 pm

      Hi Sara you could try but perhaps it might be a bit too soft. Maybe honey would work a bit better. Always worth a try 🙂 x

  3. slyndley on December 24, 2016 at 8:32 pm

    Thank you Sophia, I will check out my store and will try honey or just wait a few days and make them after Xmas now. Let you know I get on. Just made your delicious Whiskey cake which I will tweet about. Its for quests on Boxing day and I think they are going to love it! X

  4. Hazel Wilding on July 23, 2017 at 4:37 pm

    I wanted to make these but can’t find corn syrup anywhere. If anyone has tried anything else, please let me know.
    Thank you

    • Weehooey A Weehooey A on July 23, 2017 at 6:58 pm

      You could try glucose or golden syrup x

  5. angie on November 25, 2017 at 8:45 pm

    Sophia, where do you buy the freeze dried raspberries ? Thanks from Ireland!

    • Weehooey A Weehooey A on January 11, 2018 at 10:40 am

      Hi Angie, you can usually buy them online via Amazon or whole foods stores. x

  6. Anja Bachmann on June 8, 2018 at 6:47 pm

    Dear Sophia, if I wanted to substitute the raspberry for nutella, do i just fold it in slightly for a marbled effect or mix it in properly? Anja

    • Weehooey A Weehooey A on June 13, 2018 at 8:44 am

      Yes just fold in slightly for a marbled effect 🙂

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