Toast half the coconut in a large, wide
pan over a very low heat. Keep stirring
the whole time so the coconut toasts
evenly. When the flakes are tinged golden
brown, tip into a bowl to stop them
cooking any further.
Line 2 square tins or dishes (18cm or
16cm) with baking parchment. Spread
half the toasted coconut evenly over the
base of one, and half of the untoasted
coconut over the base of the other.
Put the gelatine leaves, one by one
so that they don’t clump together, in a
large bowl of cold water and leave to
soften while you make the marshmallow
mixture. Put the sugar, liquid glucose
and 200ml cold water in a small, deep
heavy-based saucepan, so that the
mixture will be deep enough to get
a thermometer reading. Place over a
low heat until the sugar has dissolved completely. Turn up the heat and boil until
the mixture reaches firm ball stage on a
sugar thermometer (about 125C) – this
will take a while. If you don’t have a sugar
thermometer, drop a little of the syrup
into a glass of very cold water – if it sets
to a firm but malleable ball, it’s ready.
While the sugar is boiling, beat the egg
whites in a large bowl with an electric
whisk until stiff.
When the syrup has reached the right
stage, pour it in a steady stream into the
egg whites while you continue whisking –
making sure it hits the egg whites before
the whisk blades. Lift the gelatine leaves out of the
water, squeeze out any excess water and
add, one at a time and still whisking
continuously, to the mixture. Add the
vanilla and Malibu, and continue whisking
– the mixture will go shiny and start to thicken.
Continue whisking for about 10 mins until
it’s very thick, just pourable.
Scrape half the marshmallow mixture
into the toasted coconut tin and spread
the top to flatten as much as possible,
then sprinkle over the remaining
Add some pink food colouring to the
second half of the mix, little by little and
whisking all the time, until you get a
nice colour. Scrape into the untoasted
coconut tin, level as for the first, and
sprinkle with the remaining untoasted
coconut. Leave to set somewhere cool
(but not the fridge) for at least 2 hrs,
or until firm.
One at a time, carefully ease the sheets
of marshmallow away from the sides of
the tins, then turn out onto a chopping
board. Remove the parchment and cut
into squares with a sharp knife dusted
with a little icing sugar if it is sticking.
Keep in an airtight container, layered
between sheets of parchment to prevent
sticking, for up to a month.