Coconut marshmallows

Oil a 20x20cm square cake tin and line it with a sheet of clingfilm. Grease the inside of the clingfilm with more oil to stop the marshmallow from sticking. Pour the coconut milk into a large bowl, or the bowl of a stand mixer, and sprinkle over the gelatine. Set aside for a few minutes to allow the gelatine to soften and absorb the liquid.

While the gelatine is soaking, put the caster sugar and golden syrup into a saucepan with 150ml water. Cook over a low heat, stirring continuously, until the sugar has dissolved. As soon as there are no visible grains of sugar, turn up the heat and bring the mixture to the boil. Once it reaches 130°C, take it off the heat and allow to cool for 1 minute so the mixture is no longer bubbling.

Whisk the gelatine-coconut mixture on a medium speed. Add the sugar syrup, slowly pouring it down the side of the mixer bowl. The mixture should become pale and increase in volume like a stiff meringue. Whisk for 5-10 minutes more, until the marshmallow mix becomes thick and starts to form sticky strings on the outside of the bowl.

Using an oiled spatula, scrape the mixture off the bowl and spread into the prepared tin. Sieve the icing sugar and cornflour together into a small bowl and stir in the desiccated coconut. Sprinkle some of the powder over the top of the marshmallow, then leave to set for at least 2 hours (preferably overnight) at room temperature until the marshmallow feels firm. Cut into squares and serve.