Custard & Coconut Marshmallow Bars

Ingredients:

For the base:

1 1/2 cups crushed graham crackers

1/3 cup unsalted butter, melted

2 tbsp granulated sugar

For the custard layer:

1/2 cup cornstarch

1/2 cup granulated sugar

1/4 tsp salt

2 cups whole milk

1 tsp vanilla extract

1/2 cup shredded sweetened coconut

For the marshmallow layer:

1 packet (about 2 1/2 tsp) unflavored gelatin

1/4 cup cold water

1/2 cup granulated sugar

1/4 cup light corn syrup

2 tbsp water (additional)

1/2 tsp vanilla extract

Pink food coloring (optional)

Topping:

1/2 cup finely shredded coconut for garnish

Directions:

Line an 8x8-inch pan with parchment paper. Mix graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of the pan. Chill while preparing the filling.

In a saucepan, combine cornstarch, sugar, salt, and milk. Cook over medium heat, whisking constantly until thickened and bubbling. Remove from heat, stir in vanilla and coconut, and pour over crust. Smooth and chill until firm (about 2 hours).

For marshmallow layer: In a small bowl, bloom gelatin in cold water for 5 minutes. In a saucepan, heat sugar, corn syrup, and additional water over medium heat until sugar dissolves. Remove from heat, add bloomed gelatin and stir to dissolve.

Transfer mixture to a mixing bowl. Beat with electric mixer for 7–10 minutes until thick, white, and fluffy. Add vanilla and a drop of pink food coloring if desired.

Spread marshmallow evenly over chilled custard layer. Sprinkle shredded coconut on top. Chill for at least 1 hour before slicing.

Prep Time: 30 minutes | Chill Time: 3 hours | Total Time: 3 hours 30 minutes

Kcal: 290 kcal per bar | Servings: 12 bars

Tips:

Use parchment paper with overhangs for easy lifting and cutting.

Whip marshmallow layer until very thick for best hold and fluffiness.