Last updated on Dec 8th, 2020 at 09:39 am

Marshmallows are like ice cream, you can eat them all year round. Our kids love them and we remember eating them growing up as well. Recreate your childhood memories with a giant homemade version this festive season

Executive chef, Tristan Latouf, at the Radisson Blu Sandton’s Vivace restaurant shares his recipe for a homemade, toasted coconut marshmallow.



  • 500g white sugar
  • ¼ cup glucose syrup
  • ½ cup water
  • 5 tbsp gelatin powder
  • 1 ½ tsp vanilla essence
  • 500g toasted coconut


  • Place sugar, glucose and water in a pot, stir until the sugar is melted and mixed with the water.
  • Cook your sugar in the syrup, further making sure that the distributes evenly and that all the sugar has dissolved evenly.
  • Make sure that it cooks and forms mini balls to a stage that it covers the back of the spoon.
  • While the sugar syrup is cooking, prepare your gelatin, place half a cup of water in a mixing bowl. Add the gelatin to the water and leave to bloom.
  • When the sugar syrup reaches the right stage, remove it from the heat and the bubbles settle down.
  • Pour the syrup onto your gelatin base and whisk till stiff peak and set in the fridge for an hour, when ready portion and coat in toasted coconut.


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Executive chef, Tristan Latouf, at the Radisson Blu Sandton’s Vivace restaurant