Best Homemade Coconut Vegan Marshmallows (Fluffy & Sweet!)
If you have ever bitten into a soft, pillowy marshmallow and wished it could be completely plant-based, this recipe is about to change everything for you. These Coconut Vegan Marshmallows are everything you love about the classic treat: bouncy, sweet, melt-in-your-mouth perfection, but made without a single animal product in sight. The subtle coconut flavor adds a dreamy tropical twist that takes this homemade marshmallow recipe far beyond anything you’d find in a grocery store bag.
Whether you’re toasting them over a campfire, floating them in cocoa, or folding them into one of your favorite recipes with marshmallows, these beauties deliver every single time. Once you try making vegan marshmallows at home, you’ll never look back.
Why You’ll Love This Recipe
- Completely plant-based: This vegan marshmallow recipe uses aquafaba and agar-agar instead of gelatin, making it friendly for vegans and anyone avoiding animal products.
- Incredible texture: They come out soft, fluffy, and perfectly chewy, just like the real thing. No compromises here.
- Customizable size: Cut them into large cubes or shape them into mini marshmallows for recipes that call for something smaller and more delicate.
- Gourmet marshmallow quality: The coconut flavor elevates these well beyond a standard store-bought treat, making them worthy of a gift box or a fancy dessert spread.
Essential Ingredients
- Aquafaba (chickpea brine): The magic ingredient that whips into stiff, glossy peaks and replaces egg whites perfectly, giving these marshmallows their signature fluff. A great source of vegetarian protein in liquid form.
- Agar-agar powder: A seaweed-derived gelling agent that stands in for gelatin, setting the marshmallows firmly without any animal products.
- Granulated white sugar: The base sweetness that gets cooked into a syrup to stabilize the whipped aquafaba.
- Light corn syrup: Prevents crystallization and keeps the final texture smooth and pliable.
- Coconut extract: A concentrated burst of tropical coconut flavor that runs through every bite.
- Full-fat coconut milk: Adds richness and enhances the coconut profile, making these feel truly gourmet.
- Vanilla extract: Rounds out the sweetness with warm, classic depth.
- Powdered sugar and cornstarch: Combined for the dusting mixture that keeps the marshmallows from sticking together once cut.
- Cream of tartar: Helps stabilize the aquafaba as it whips, ensuring you get maximum volume.
Having the right tools makes a significant difference when working with delicate confections like these homemade marshmallows. A reliable stand mixer and a precise candy thermometer are genuinely worth the investment for a result that’s perfectly set and beautifully fluffy.
Ready to make these? Here’s the complete recipe:
Coconut Vegan Marshmallows
Equipment
- Stand mixer with whisk attachment
- Candy thermometer
- 8x8 inch baking pan
- Medium saucepan
- Small saucepan
- Parchment paper
- Sharp knife or pizza cutter
Ingredients
- 0.5 cup aquafaba (chickpea brine) from one 15 oz can of chickpeas, chilled
- 0.25 tsp cream of tartar
- 1.5 tsp agar-agar powder not flakes
- 0.25 cup full-fat coconut milk well shaken
- 1.5 cups granulated white sugar
- 0.5 cup light corn syrup
- 0.25 cup water
- 1 tsp coconut extract pure, not imitation if possible
- 0.5 tsp vanilla extract
- 0.5 cup powdered sugar for dusting
- 0.25 cup cornstarch for dusting
Instructions
- Prepare your 8x8 inch baking pan by lining it with parchment paper. Whisk together the powdered sugar and cornstarch in a small bowl, then dust the lined pan generously with about half of the mixture. Set the remaining dusting mixture aside.
- In a small saucepan, whisk together the agar-agar powder and coconut milk. Let sit for 5 minutes to bloom, then place over medium-low heat. Stir constantly until the agar is fully dissolved, about 3 to 4 minutes. Remove from heat and keep warm.
- Pour the chilled aquafaba into the bowl of your stand mixer. Add the cream of tartar. Beat on high speed until stiff, glossy peaks form, about 8 to 10 minutes. Do not stop early. The mixture should hold a firm peak when the whisk is lifted.
- While the aquafaba whips, combine the granulated sugar, corn syrup, and water in a medium saucepan over medium-high heat. Clip a candy thermometer to the side. Cook without stirring until the syrup reaches exactly 240 degrees Fahrenheit (soft ball stage), about 10 to 12 minutes.
- With the mixer running on medium speed, carefully pour the hot sugar syrup in a slow, thin, steady stream down the inner side of the bowl, avoiding the whisk. Once all the syrup is added, increase the speed back to high.
- Immediately stream in the warm agar-coconut milk mixture in the same way, pouring slowly down the bowl's side. Add the coconut extract and vanilla extract. Beat on high for 3 to 4 more minutes until the mixture is very thick, glossy, and holds its shape well.
- Working quickly, scrape the marshmallow mixture into the prepared pan. Smooth the top with a lightly oiled offset spatula. Dust the surface generously with more of the powdered sugar and cornstarch mixture. Do not skip this step or the top will be sticky.
- Let the marshmallows set at room temperature, uncovered, for at least 4 hours or overnight. Do not refrigerate during this time, as moisture can make the surface tacky.
- Once fully set, lift the marshmallow slab out of the pan using the parchment paper. Dust all sides with the remaining powdered sugar mixture. Use a lightly oiled sharp knife or pizza cutter to slice into 24 squares or desired shapes. Toss each piece in extra dusting mixture to coat all cut sides.
Notes
Ways to Customize
- Toasted coconut coating: Instead of a plain powdered sugar dusting, roll the cut marshmallows in fine toasted coconut flakes for extra texture and flavor.
- Chocolate dipped: Melt dairy-free dark chocolate and dip the finished cubes halfway for an elegant, gourmet marshmallow variation perfect for gifting.
- Fruit swirl: Stir a spoonful of raspberry or passion fruit jam through the marshmallow mixture right before pouring into the pan for a gorgeous fruity ribbon.
- Mini marshmallows: Pour the mixture into a thinner layer and use a small knife or pizza cutter to slice into mini marshmallows for recipes like vegan shakes, hot cocoa, or rice cereal treats.
Step-by-Step Instructions
- Prepare your pan: Line an 8×8 inch baking dish with parchment paper and dust generously with a mixture of powdered sugar and cornstarch. This prevents sticking and makes unmolding easy.
- Bloom the agar-agar: In a small saucepan, combine the agar-agar powder with coconut milk and let it sit for five minutes, then gently heat over medium-low, stirring constantly until fully dissolved. Set aside.
- Cook the sugar syrup: In a medium saucepan, combine sugar, corn syrup, and a splash of water. Heat over medium-high without stirring until the mixture reaches 240 degrees Fahrenheit (soft ball stage) on a candy thermometer, about 10 to 12 minutes.
- Whip the aquafaba: While the syrup cooks, beat the aquafaba and cream of tartar in a stand mixer on high speed until stiff, glossy peaks form, about 8 to 10 minutes. Do not rush this step.
- Stream in the syrup: With the mixer running on medium speed, carefully pour the hot sugar syrup in a slow, steady stream down the side of the bowl. Avoid pouring it directly onto the whisk.
- Add the agar mixture: Quickly stream in the warm agar-coconut milk mixture, followed by the coconut extract and vanilla. Increase speed to high and beat for another 3 to 4 minutes until thick, glossy, and voluminous.
- Pour and smooth: Working quickly (the agar sets fast), pour the mixture into the prepared pan and smooth the top with a lightly oiled spatula. Dust the surface with more of the powdered sugar mixture.
- Set and cut: Allow the marshmallows to set at room temperature for at least 4 hours or overnight. Once firm, lift out, dust all sides, and cut with an oiled sharp knife into desired shapes.
Expert Tips
- Temperature matters: Do not skip the candy thermometer. Pulling the syrup too early means soft marshmallows that won’t hold their shape. Overshooting leads to hard, grainy results.
- Speed is your friend: Once the agar mixture is added, work fast. Agar sets more quickly than gelatin, especially as it cools. Have your pan prepped before you even start whipping.
- Avoid a wet bowl: Any trace of fat or moisture in your mixing bowl will prevent the aquafaba from whipping properly. Wipe it down with a little white vinegar before starting.
- Common mistake to avoid: Pouring the hot syrup directly onto the whisk attachment will cook the aquafaba unevenly and create hard, sugary lumps. Always aim for the side of the bowl.
Serving Ideas
- Floated in hot drinks: Drop a few cubes into a mug of hot chocolate, spiced chai, or warm vanilla oat milk for a cozy, indulgent moment.
- Blended into vegan shakes: Toss a handful into a blender with coconut milk ice cream and banana for creamy, dreamy vegan shakes with a marshmallow twist.
- S’mores upgrade: Sandwich a toasted coconut vegan marshmallow between two graham crackers with a square of dark chocolate for plant-based s’mores that taste absolutely incredible.
- Dessert boards: Arrange alongside fresh fruit, dairy-free chocolate, and cookies on a beautiful dessert board for entertaining.
- Gift-worthy presentation: Stack in a cellophane bag tied with twine for a thoughtful homemade food gift.
Make Ahead and Storage
- Room temperature: Store cut marshmallows in an airtight container with extra powdered sugar dusting to prevent sticking. They keep well for up to two weeks at room temperature in a cool, dry spot.
- Refrigerating: While not necessary, you can refrigerate them in a sealed container for up to three weeks. Bring to room temperature before serving for the best texture.
- Freezing: These freeze beautifully. Layer them between sheets of parchment in a freezer-safe container and freeze for up to two months. Thaw at room temperature for 30 minutes before using.
- Avoid humidity: Marshmallows are sensitive to moisture. Keep them away from the fridge door and humid environments to prevent them from becoming tacky.
Frequently Asked Questions
Can I use agar flakes instead of agar powder?
Yes, but the conversion ratio differs. Use roughly three times the amount of flakes compared to powder, and make sure to dissolve them completely before adding to the mixture, as flakes take longer to melt.
Are these marshmallows suitable for people with nut allergies?
The coconut milk and coconut extract are the only coconut-derived ingredients here. If there is a coconut allergy concern, you can substitute oat milk for the coconut milk and reduce or replace the coconut extract with extra vanilla.
Can I use these in other recipes with marshmallows, like rice cereal treats?
Absolutely. These work wonderfully in any application that calls for homemade marshmallows or store-bought ones, including rice cereal treats, fudge toppings, and baked sweet potato casseroles.
Why won’t my aquafaba whip properly?
The most common culprits are a greasy bowl, aquafaba that is too thin (reduce it on the stovetop first), or skipping the cream of tartar. Make sure your bowl and whisk are completely clean and grease-free.
Final Thoughts
These Coconut Vegan Marshmallows prove that plant-based confections can be just as luscious, impressive, and satisfying as their traditional counterparts. Whether you’re sharing them with a crowd, using them as mini marshmallows in recipes, or simply sneaking one straight from the container, every soft, coconutty bite is a little reminder that vegan baking has never been more delicious. Give them a try and let the kitchen smell like a tropical dream.
