I’ve decided to make some gluten-free, vegan marshmallow pops today. Yes, I’m an adult — but who doesn’t enjoy a frosted marshmallow? I was feeling festive and wanted to try something simple and fun for St. Patrick’s Day, though these can be dressed up for any occasion.
A quick note up front: I miss working with colorful melting wafers, and I haven’t found a perfect gluten-free, vegan melting coating yet (a simple chocolate coating works well). The coating here isn’t flawless, but the process is easy and the results are tasty if you accept a few imperfections.
A few notes:
– I used Dandies vegan marshmallows and they worked very well. Other brands may also work; avoid very sticky marshmallows for this technique.
– I bought decorative straws at a craft store and cut them in half; you can also use lollypop sticks.
– For coloring, choose gluten-free, vegan, natural food colorings if possible. I experimented until I reached the shade I wanted and ended up combining natural and a bit of conventional coloring to get a brighter tone.
– These are quite sweet, so they’re perfect if you like candy coated with more candy.
Note: this recipe was developed before I eliminated refined sugar from my diet.
Gluten-Free Vegan Marshmallow Pops { Perfect for St. Patrick’s Day! }
- Author: Audrey @ Unconventional Baker
- Prep Time: 30 mins
- Total Time: 30 minutes
- Yield: 1 marshmallow bag’s worth
Ingredients
- 1 bag of large marshmallows (I used Dandies — a vegan and non-GMO brand)
- ½ cup coconut oil, melted
- 1 cup powdered sugar
- Food coloring of your choice
- ½ cup unsweetened shredded coconut
- Some decorative straws or lollypop sticks (or similar)
Instructions
- Use a knife to make a small hole in the bottom of each marshmallow, then skewer each one with a straw or lollipop stick. Place the skewered marshmallows in the freezer while you prepare the coating — chill at least 10 minutes (longer is better).
- Combine the melted coconut oil and powdered sugar in a wide-mouth jar or a deep bowl. An immersion blender helps eliminate lumps; if the mixture thickens (cold houses can cause this), gently warm it for 20–30 seconds. Add food coloring a little at a time until you reach the desired hue. Allow the mixture to cool slightly — it should be liquid but not hot for dipping. Stir before dipping to ensure it’s uniform.
- Pour shredded coconut into a small bowl. Remove the marshmallows from the freezer. Dip each marshmallow into the coating, repeating dips if needed for even coverage, then roll or dip the bottom and sides into shredded coconut. Stand each pop upright on a plate and place it back in the freezer. Work in small batches and return each batch to the freezer as you go. If a marshmallow gets messy, rinse under cold water, pat dry, refreeze for 10 minutes, and redo the coating.
- Leave the coated marshmallow pops in the freezer for at least 10–15 minutes to set. After that, transfer them to the refrigerator for storage until serving. The coating may soften if left out too long or in warm conditions.