Maria Mole (Brazilian Coconut Marshmallow)

Name: Maria Mole (Brazilian Coconut Marshmallow)
Prep time: 202 min
Total time: 202 min
Yield: Yields approx. 500g of candy (About 20-30 cubes)
Cuisine: Brasileira
Ingredients: 300g of Refined Sugar (Batter); 180g of Water (divided into two parts) (Batter); 21g of Unflavored Gelatin Powder (approx. 2 sachets) (Batter); 1.5g of Coconut Extract (approx. 1 tsp) (Batter); Desiccated Coconut (for sprinkling and coating) (To Finish); Oil or butter (for greasing the pan) (To Finish)

Learn to make authentic **Maria Mole**, a Brazilian sweet as light as a cloud. Made with just sugar, gelatin, and water, this homemade version is much tastier than store-bought and melts in your mouth.

por Ian Guedes | Nov 19th, 2025

Cubes of soft white maria mole, coated in shredded coconut, stacked on a plate.

Tempo

20 min (+ 2h fridge)

Porções

Yields approx. 500g of candy (About 20-30 cubes)

Dificuldade

Very Easy

ingredients

Batter

300g of Refined Sugar
180g of Water (divided into two parts)
21g of Unflavored Gelatin Powder (approx. 2 sachets)
1.5g of Coconut Extract (approx. 1 tsp)

To Finish

Desiccated Coconut (for sprinkling and coating)
Oil or butter (for greasing the pan)

instructions

1. Hydration and Dissolution

1
Divide the water. Use half (90g) cold to hydrate the Gelatin (21g) in a small bowl. Let sit for 1 minute.
2
Heat the other half of the water (90g) until boiling.
3
Mix the boiling water into the hydrated gelatin and stir until granules are completely dissolved (or microwave the hydrated gelatin for 15 seconds).

2. Aeration (Beating)

1
In the mixer bowl, place the Sugar (300g) and the dissolved gelatin while still hot.
2
Add the Coconut Extract (1.5g).
3
Start beating at low speed and gradually increase to maximum.
4
Beat for about 10 to 15 minutes. The mixture will cool, turn white, voluminous, and reach "stiff peaks" (similar to egg whites).

3. Shaping

1
Grease a rectangular pan with oil/butter and sprinkle plenty of shredded coconut on the bottom.
2
Pour the beaten mixture into the pan and smooth the surface quickly (it sets fast).
3
**Piping Option (Note):** If preferred, place the mixture in a piping bag and pipe rosettes directly onto the coconut.
4
Sprinkle more coconut on top.

4. Cutting and Finishing

1
Refrigerate for about 1 to 2 hours to set firmly.
2
Cut into squares (cubes) of the desired size.
3
Roll the cut sides in the shredded coconut to coat completely.
4
Serve or store in a sealed container.

chefTips

**Coloring:** Since the base is very white, this dough accepts gel food coloring very well. Add during beating to make pink, blue, or yellow Maria Mole.
**Flavor:** If you don't like coconut, replace the extract with vanilla or strawberry.
**Speed:** Have the pan prepared before you finish beating, as the gelatin starts to set as soon as it cools.

Ian Guedes

#ProfessionalBakery #BakeryTips

Cook by passion and curious by nature. I love uncovering the science behind flavors, understanding the history of ingredients, and turning each recipe into a delicious learning experience. Come cook without mystery!