Fluffy Coconut Marshmallow Frosting
Light as a cloud and delicately sweet, this homemade coconut marshmallow frosting will elevate any dessert to bakery-level perfection. Built on a silky Italian meringue base and finished with fresh grated coconut, it's the ultimate topping for pies, layer cakes, and creamy desserts. Five ingredients, twenty minutes, endless compliments.
🛒 Ingredients
25 servings
- 1 cup (240 ml) water
- 1 cup (200 g) granulated sugar
- 2 egg whites, room temperature
- 1/2 teaspoon fresh lemon juice
- 3/4 cup (80 g) freshly grated coconut
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Directions
- 1
Combine water and sugar in a heavy-bottomed saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves. Continue cooking without stirring until the syrup reaches the thick thread stage (about 118 °C / 244 °F — a thick, continuous thread should form when you lift a fork and blow gently).
- 2
While the syrup cooks, beat the egg whites with the lemon juice in a stand mixer on high speed until stiff, glossy peaks form.
- 3
With the mixer still running on high, slowly drizzle the hot sugar syrup in a thin, steady stream directly onto the egg whites. Continue beating until the marshmallow frosting is brilliant white, firm, and holds its shape completely without sliding off the whisk.
- 4
Gently fold in the freshly grated coconut using a silicone spatula, using slow folding motions to preserve the airy texture.
- 5
Use immediately to frost cakes, pies, pavê, or any sweet dessert you like.
💡 Chef's Tip
Make sure your bowl and beaters are completely clean and grease-free — any trace of fat will prevent the egg whites from reaching stiff peaks. Room-temperature whites whip up faster and give better volume. Work quickly once the frosting is ready, as it sets as it cools.
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