(Virgin) Piña Colada Marshmallows

After making the raspberry marshmallows I got the idea of substituting the raspberries with pineapple and the icing sugar with desiccated coconut. I also considered adding rum, but decided to skip it in the very last minute. I like the outcome, but not as much as the raspberry ones. I believe that the pineapple flavor is too vague despite the hint of tartness added by some fresh lime juice. I will try making a new batch with some adjustments as I want to intensify the pineapple flavor, but the marshmallows are still very tasty as they are! (Virgin) Piña Colada Marshmallows 1 small can of unsweetened pineapple (I used Dole’s, around 227 gram including pineapple juice) 475 gram caster sugar 1 cup water 20 gram powdered gelatine 2 egg whites juice from 1 lime pinch of salt desiccated unsweetened coconut for dusting Line a cake pan (mine is 22 cm x 30 cm) with parchment paper. Dust it generously with desiccated coconut. Mix the pineapple in its own juice in a blender or mixer until you have a smooth puree. Add juice from 1 lime. Combine with gelatine and set aside. Combine caster sugar and water in a pan. Cook over medium heat while stirring occasionally until the sugar dissolves. Increase the heat a bit and cook without stirring until the mixture reaches 125 degrees C. Remove from heat and let cool for max 1 minute. In the meantime beat egg whites and a pinch of salt until frothy. Carefully add the pineapple puree to the sugar/water mixture and stir until the gelatine dissolves. Gradually add the warm pineapple mixture to the egg whites while continuing to beat on medium speed. When the mixture has doubled in size decrease the speed and continue to mix until the mixture is about 40 degrees C. Pour the mixture into the cake pan, spread evenly and dust the top generously with coconut. Let the marshmallow batter set in room temperature for at least 3 hours. Make sure that it’s firm before you start cutting with a sharp knife. Cut into squares and dip in desiccated coconut. Store the marshmallows in an airtight container in room temperature. They will last up to two weeks, but you’ll probably eat them all long before that…Don’t forget to put a sheet of parchment paper between each layer.