Children’s parties can be loud things. The ones I attended when I was growing up in Brazil were insane. Brazilians have a very sweet tooth. Very. We don’t go much for the hint, or suggestion of sugar in our desserts. We go the full hog. Back in the 70s, with not a lot of thought given to ADD or E numbers, there was nothing standing between a birthday table covered in glucose and a pack of 7 year olds. The result was a bunch of crazed kids buzzing around in a collective sugar rush for hours, until the first inevitable crash came knocking down everyone else like dominoes. And we all went home sobbing and a bit bruised, ready for the next birthday do.
One of the many treats I stuffed my face with in those parties was Maria-Mole. They’re not quite marshmallows, since there are no eggs in them, but it’s a similar texture, a little bit lighter, and covered in coconut. If you’re thinking of turkish delight, forget it. These are much more delicate, a bit more bouncy, and not chewy or sticky. Before you know it, an entire tray of maria mole can go in 2 minutes. They’re the very definition of moreish.
In the true spirit of the 70s, you’ll find maria-mole in various pink colouring shades, or coated in a thin film of chocolate, or sometimes sprinkled with toasted peanuts. I suspect the ones I had as a kid were out of a pre-mixed packet, with synthetic coconut flavouring. I like the white, unadulterated coconut version, and made my own here, dispensing with the help of Dr Oetker. You could use fresh coconut milk if you’re lucky enough to have them handy. I used coconut milk out of a tin.
And it worked a treat. Imagine biting into a coconut cloud. Made like this, maria-mole are definitely not a sickly children’s treat, and would make a very proud and grown-up appearance at any table. I served mine with coffee after Sunday lunch, and I wish I had some kids to blame for the mysterious disappearance of all maria-mole by the time I went to bed. With a slight ringing in my ears.
- 2 sachets of unflavoured powedered gelatine (20g)
- 1 cup boiling water (200ml)
- 1/2 cup cold water (10ml)
- 2 tins coconut milk (800ml)
- 2 cups caster sugar (320g)
- shredded coconut
- Butter a baking tray that is at least 5 cm (2 in) deep and approximately 35cm X 25cm (14 X 10 in)
- Start with the coconut milk: empty both tins into a saucepan, bring it to the boil, then lower to a medium heat and let it cook until it’s reduced to 1/2 cup (100ml) – about 30 minutes. You can use it straight away and don’t need to wait for it to cool down.
- In a small bowl, dissolve the gelatine in the 1/2 cup boiling water, stirring all the time until there are no grains left. Transfer it to the large mixing bowl of an electric mixer.
- Add the reduced coconut milk, cold water, and sugar. Start the mixer in the lowest speed, and gradually raise it to the highest. Do this carefully, as the liquid will splash a lot to start with. It’s a good idea to shield the bowl with a tea towel. Or just wear a big old apron like I did. Continue to mix until it thickens to a texture similar to stiff egg whites and the volume at least doubles up. This should take about 10 to 15 minutes.
- Pour the mixture into the buttered baking tray, and leave it in the fridge for at least 4 hours until it’s firmed up. They’re quite easy to handle after that.
- Cut the marshmallows into small squares and coat them in shredded coconut.