Name: Coconut Curry Hot Chocolate
Ingredients: 1 cup cold water, divided; 2 1/4-ounce packages unflavored gelatin; 2 cups granulated sugar; 2/3 cup light corn syrup; 1/4 teaspoon salt; 2 teaspoons pure vanilla extract; 1/2 teaspoon curry powder, plus 1/4 teaspoon for the pan and topping; 1 cup powdered sugar, for coating the pan and topping the marshmallows; 4 cups boiled water; 2 cups unsweetened shredded or flaked coconut; 2 cups coconut milk; 2 1/2 tablespoons granulated sugar; 4 ounces dark chocolate (65% or higher cocoa content), chopped; 1/2 teaspoon curry powder

Ingredients

Scale

For the Marshmallows

1 cup cold water, divided
2 1/4-ounce packages unflavored gelatin
2 cups granulated sugar
2/3 cup light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1/2 teaspoon curry powder, plus 1/4 teaspoon for the pan and topping
1 cup powdered sugar, for coating the pan and topping the marshmallows

For the Coconut Milk

4 cups boiled water
2 cups unsweetened shredded or flaked coconut

For the Hot Chocolate

2 cups coconut milk
2 1/2 tablespoons granulated sugar
4 ounces dark chocolate (65% or higher cocoa content), chopped
1/2 teaspoon curry powder

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Instructions

To make the marshmallows, spray an 8×8-inch baking pan with non-stick cooking spray and coat with the powdered sugar and a sprinkling of curry. Set aside.
Pour 1/2 cup cold water into the bowl of a stand mixer fit with a whisk attachment. Pour the two gelatin packs over the cold water and let sit for about 10 minutes.
In a medium saucepan over medium heat, bring sugar, corn syrup, salt and the remaining 1/2 cup cold water to a boil. Stir to dissolve the sugar. Attach a candy thermometer to the side of the pan and bring mixture up to 240 degrees F. There’s no need to stir the mixture, just let it get hot hot hot!
When the sugar is heated to 240 degrees F, turn the mixer with the gelatin and water on low speed. Carefully stream the hot sugar mixture into the bowl as the whisk moves. Be careful not to pour into the whisk and spatter the hot sugar all over the sides of the bowl. Gradually increase the speed of the mixer until you’ve added all of the hot sugar mixture. Beat on high for several minutes until a thick, fluffy, white marshmallow batter has formed… about 8 minutes. Pour in the vanilla extract and 1/2 teaspoon curry and beat for another 2 minutes.
Spread the marshmallow mixture into prepared pan and smooth with a clean, wet spatula to prevent sticking. Top marshmallow with powdered sugar and a sprinkling of curry powder, let set and rest for at least 4 hours, or overnight.
When set, remove marshmallow from the pan and place on a large cutting board coated with powdered sugar, Use a pizza cutter, coated with non-stick cooking spray to slice marshmallows. Coat the knife blade in a bit of powdered sugar if it begins to stick to the marshmallows during slicing.
To make the coconut milk, combine boiled water and coconut flakes in a food processor or blender. Puree until creamy, about 1 full minute. Strain the liquid through a fine-mesh strainer, pressing the shredded coconut to extract as much liquid as possible. Transfer coconut milk to a lidded container and refrigerate for up to 1 week. Toast the shredded coconut leftovers in a sheet pan in the oven and make macaroons or use it to top oatmeal.
To make the hot chocolate, place coconut milk in a medium saucepan over medium-low heat. Warm to steaming and add the sugar and chopped chocolate. Whisk until sugar is dissolved and chocolate is completely melted. Stir in curry powder. Serve warm with a marshmallow.

Nutrition

Serving Size: 4