Easy Homemade Coconut Marshmallows: Soft, Fluffy And Ready With 3 Ingredients

Light as a cloud and bursting with coconut flavor, these Fluffy Coconut Marshmallows are a tropical twist on the classic treat—made with just 3 ingredients and zero baking. Whether you're hosting a party, surprising the kids with a sweet snack, or craving something soft and chewy, this recipe delivers pure joy in every bite. Best of all? No corn syrup, no eggs, and ready in minutes!

What Are Coconut Marshmallows?

Coconut Marshmallows are a delightful no-bake confection made with gelatin and coconut milk instead of the usual sugar syrup base. The result is a pillowy-soft treat with a natural sweetness and a whisper of tropical flavor. Think of it as a cross between a classic marshmallow and a coconut cream cloud, perfect for beach-themed parties, edible gifts, or cozy snacks with a twist. Often dusted in desiccated coconut, they’re a visual and flavorful stunner.

Why Everyone Will Love This Recipe

• Irresistibly Soft: These marshmallows melt in your mouth with an airy, bouncy texture.
• Naturally Sweet: Made with creamy coconut milk—no refined sugar needed.
• Quick & Easy: Simple prep, minimal cleanup, and no stove required.
• Perfect for All Ages: Fun for kids, elegant enough for adults.
• Tropical Vibes: Desiccated coconut adds both texture and island flair.

Pro Tips for the Best Coconut Marshmallows

• Use Cold Water for Gelatin: Prevents premature melting and ensures proper blooming.
• Whip Immediately: Beat while the mixture is still warm for maximum fluffiness.
• Mold Matters: Use a silicone or parchment-lined mold to avoid sticking.
• Flavor Boost: Add vanilla extract or lime zest for extra dimension.
• Chill Thoroughly: The longer they rest, the firmer and easier they are to cut.

Frequently Asked Questions

Can I Use Powdered Gelatin Instead of Sheets?

Yes! Substitute 1 tablespoon of powdered gelatin for every 3 gelatin sheets. Bloom it in cold water before adding it to the warm coconut milk.

Do I Need to Add Sugar?

Not necessarily. The coconut milk provides a light, natural sweetness. But if you prefer a sweeter marshmallow, stir in 1–2 tablespoons of sugar or honey while heating the milk.

How Can I Make These Vegan?

Use agar-agar powder instead of gelatin. Note: agar sets more firmly and quickly, so you'll need to adjust the timing and proportions.

Can I Add Food Coloring?

Absolutely! A few drops of pink or pastel food coloring can give these marshmallows a festive flair—perfect for birthdays or baby showers.

How Long Do They Take to Set?

About 10–15 minutes in the refrigerator is usually enough. For best texture, chill them for at least 30 minutes before cutting.

Will They Stay Soft Overnight?

Yes, especially if stored properly in an airtight container. Desiccated coconut on the outside also helps prevent stickiness.

How to Store Coconut Marshmallows

Store cut marshmallows in an airtight container in the refrigerator. They’ll keep soft and chewy for up to 5 days. If you’ve dusted them with coconut, they’re less likely to stick together. To refresh them, let them sit at room temperature for 5–10 minutes before serving.

How to Freeze Coconut Marshmallows

To freeze, arrange marshmallows in a single layer on a tray and place in the freezer for an hour. Then transfer to a zip-top freezer bag. They’ll stay good for up to 2 months. Thaw at room temperature before serving. Avoid microwaving to maintain their fluffy texture.

How to Make Coconut Marshmallows

Start by soaking the gelatin sheets in a bowl of cold water. Let them sit for several minutes until they become soft and pliable. While the gelatin is blooming, gently heat the coconut milk in a saucepan or microwave-safe bowl until it’s warm but not boiling. Once the gelatin is softened, remove it from the water and squeeze out any excess moisture. Stir the gelatin directly into the warm coconut milk, mixing well until it’s completely dissolved and the mixture looks smooth. Next, transfer the coconut mixture into the bowl of a stand mixer fitted with a whisk attachment, or use a hand mixer. Beat on high speed until the mixture becomes light, airy, and fluffy—this should take about five to seven minutes. While it’s whipping, line a small mold or baking dish with parchment paper. If you like, sprinkle a layer of desiccated coconut on the bottom to prevent sticking and add extra texture. Once the mixture is fluffy, pour it into the prepared mold and smooth out the top with a spatula.

Pop it into the refrigerator to chill for at least 10 minutes, or until the marshmallow is fully set and holds its shape.

When it’s ready, remove it from the mold and cut it into cubes or your favorite shapes.

If desired, roll each piece in more desiccated coconut to finish. Enjoy right away or keep them chilled for later.