Cooking oil spray, to grease
2 Tbsp powdered gelatine
2 cups golden caster sugar
½ cup pineapple juice
4 Tbsp honey
1 tsp coconut essence
1 tsp pineapple essence (find at cake decorating shops and Asian supermarkets)
¾ cup desiccated coconut
½ cup icing sugar mixture
Put gelatine and 160ml cold water in a small bowl. Mix well then set aside for 5 minutes. Transfer to the bowl of an electric mixer.
Put caster sugar, pineapple juice and honey in a medium saucepan over a high heat. Bring to the boil and cook for 4 minutes, taking care it doesn’t boil over the top of the pan. Add to gelatine mixture and stir to combine. Using whisk attachment, beat on high for 3 minutes. Add essences and beat for 10 minutes or until cool and very fluffy.
Spoon into an oiled 20 x 30cm slice tin, cover with plastic wrap (but don’t let it touch the marshmallow mixture). Leave for 4 hours or overnight to set.
Mix coconut and icing sugar in a medium bowl. Sprinkle a little onto a board then turn out marshmallow. Cut out with cookie-cutter shapes. Toss in the remaining coconut mixture and serve.