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Coconut Cream S'mores

Light and airy coconut water marshmallow meets rich and decadent chocolate ganache on top of a buttery graham cookie. An impressive dessert but broken down into three easy steps.


Make the cookie crust


16 tablespoons butter, softened

1/2 cup dark brown sugar

3 ounces honey

1 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon vanilla extract

1 dash graham extract, optional

Bowl #2

2 cups all-purpose flour

1/2 cup whole wheat flour


Preheat the oven to 325 degrees Fahrenheit and prepare a 9x13 pan by lining the bottom with parchment paper and lightly spraying with nonstick spray.


Cream together all the ingredients in the first bowl until thick and smooth, around 3-5 minutes.


Add in the second bowl and mix until thoroughly combined.


Spread the dough evenly in the prepared pan and bake until just set. Remove and let cool in the pan.


Make the chocolate ganache

In a saucepan:

24 oz. semi-sweet chocolate, chopped or chipped

10 ounces heavy cream


Over low heat, gently stir the chocolate and cream until melted and smooth.


Pour the ganache over the cookie crust and spread evenly. Let cool in the fridge for an hour.


Make the marshmallows

In a saucepan:

1/2 cup coconut water

1/2 cup light corn syrup

2 cups granulated sugar

2 tablespoons coconut extract

Tiny pinch of salt

Bowl #1

1/2 cup coconut water

3 1/2 packets of powdered gelatin



In bowl #1, sprinkle the gelatin powder over the coconut water and let sit for 10 minutes. If you're using a stand mixer, you can do this in the bowl of the stand mixer. If you're using a hand mixer, make sure the bowl is large enough to whip the whole batch of marshmallows; medium to large size.


In the saucepan, stir all the ingredients together and place over medium heat. Attach a candy thermometer and cook the mixture until it reaches 240 degrees Fahrenheit. Once it reaches 240 degrees Fahrenheit, pour the hot mixture over the bloomed gelatin in the first bowl.


Beat the mixture for five minutes. It will become white and fluffy and grow in volume.


After five minutes, spread the marshmallow evenly over the chocolate ganache in the pan. Dust the top with a tiny bit of powdered sugar and let cool, uncovered, in the fridge until set.


Run a knife around the edges of the pan to help release the bars. Cut into any shape or size you like.


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