Tropical Pina Colada S'mores

Tropical Pina Colada S'mores. Like regular smores. But tropical.

"Ok, pay attention. First you take the graham, you stick the chocolate on the graham. Then you roast the 'mallow. When the 'mallows flaming... you stick it on the chocolate. Then cover with the other end. Then you scarf. Kind of messy, but good! Try some!" - Ham Porter, "The Sandlot"

These are INSANELY decadent. Pina Colada S'mores.  So I really wanted to wait until May 1st to post these because I have been planning on making May " Pineapple and Coconut Month" since it is my birthday month so why not have lots of fun recipes to honor my blog name? But this AMAZING opportunity came up for a HUGE giveaway and I knew I wanted to include this recipe with it

I am known in my small circle of friends for my homemade marshmallows. I have been making them for years and years. It started after I had a homemade marshmallow at a coffee shop in Portland, Oregon where I used to live and I have never bought a package of them since. SO easy to make and, like a billion times better. So fluffy and GOOD.

Pina Colada S'mores and HUGE giveaway!!

Shanna

Pina Colada Marshmallows and S'mores Makes about 30 1" square marshmallows

Print Recipe Pin Recipe

Course Uncategorized

Servings 30

Ingredients

  

• For the Marshmallows:
• 2 packets gelatin
• 8 tablespoon cold water
• 2 cups organic evaporated cane juice/sugar (I use Zulka
• ½ c cold 100% organic pineapple juice
• 4 tablespoon honey
• 1 teaspoon pineapple extract
• 1 teaspoon coconut extract
• Pinch salt
• ¾ c Unsweetened, finely shredded coconut flakes
• ½ c Powdered sugar
• Oil spray, mild flavored, grapeseed or sunflower
• For the S’mores:
• Graham crackers, split in half
• Lindt white chocolate coconut bars, separated into squares

Instructions

 

For the Marshmallows:

• In a small bowl, pour the 8 tablespoon cold water in and sprinkle the gelatin on top. Let sit 5 min or until bloomed
• Combine the powdered sugar and coconut flakes in a bowl.
• Prepare an 8X8 pan with oil spray and sprinkle over half of the mixture of powdered sugar and coconut on the bottom of the pan, reserving the rest for the top.
• In a sauce pan combine the sugar, the pineapple juice, honey and pinch salt and stir 3-4 minutes until well dissolved and starting to bubble. Add in the gelatin and stir until it comes to a boil. Boil for one minute then pour the mixture into the bowl of a stand mixer and let cool 10 min. Using the whisk attatchment, slowly raise the speed until it’s a full speed and whip for 14 min. Add in the extracts and whip one minute more. Quickly spread the marshmallow mixture in the prepared pan, using a wet spatula to spread it out evenly. It will be sticky. Sprinkle the remaining powdered sugar coconut mixture on top of the marshmallows. Loosely cover with foil and let dry out at least 4 hours to overnight.
• When dry cut into squares and roll the squares in the pan to coat all sides with the coconut and powdered sugar. Keep in an airtight container up to one week.

To make the s’mores:

• Place one square of chocolate on one half of the graham, place a marshmallow on top and broil watching carefully. Once marshmallow has reached desired meltyness, place another chocolate square on top, then the other graham and serve immediately. Alternately, stick a marshmallow on the end of a fork or skewer and partially melt over open flame.

Mmmmmm. S'mores are so ooey gooey and good!!