Ingredients
Method
1.Grease two 12-hole (1-tablespoon/20ml) mini muffin pans. Sprinkle inside of pan holes with a little of the coconut; shake pan to coat base and side of holes.
2.Strain passionfruit into small bowl; discard seeds.
3.Sprinkle gelatine over the cold water in small bowl.
4.Stir passionfruit juice, sugar and the hot water in small heavy-based saucepan over heat until sugar dissolves; bring to the boil. Stir in gelatine mixture; boil, without stirring, 15 minutes. Transfer to small bowl of electric mixer; cool to lukewarm.
5.Beat mixture with electric mixer, on high speed, about 4 minutes or until mixture is thick and holds its shape.
6.Working quickly, spoon the mixture into pan holes. Sprinkle marshmallow tops with a little of the coconut to cover top evenly. Stand at room temperature about 2 hours or until firm.
7.Place remaining coconut on large tray; gently toss marshmallows to coat in coconut.
You need four passionfruit to get the required amount of pulp.
Note
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