Allergy Friendly Coconut Caramel Marshmallow Bars

baking | June 12, 2016 | By

These Allergy Friendly Coconut Caramel Marshmallow Bars taste as good as any chocolate bar on the market I swear (just need a chocolate factory now haha) but are dairy free, egg free, gluten free and nut free 🙂  They are not even especially difficult to make and keep for ages in the fridge!

Allergy Friendly Coconut Caramel Marshmallow Bars


Licking the beater is the best bit obviously and must be done with lots of concentration!


Allergy Friendly Coconut Caramel Marshmallow Bars
Serves 16
dairy free, egg free, nut free and gluten free bar
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Prep Time
1 hr
Cook Time
15 min
Total Time
2 hr
Prep Time
1 hr
Cook Time
15 min
Total Time
2 hr
503 calories
75 g
14 g
22 g
5 g
17 g
138 g
92 g
70 g
0 g
2 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 503
Calories from Fat 191
% Daily Value *
Total Fat 22g
Saturated Fat 17g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 14mg
Sodium 92mg
Total Carbohydrates 75g
Dietary Fiber 3g
Sugars 70g
Protein 5g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Coconut base
  1. 200g desiccated coconut
  2. 1x 320g tin coconut condensed milk
  3. 150g coconut oil (I use VCO Natutal brand)
  4. Caramel filling
  5. 1x 320g tin coconut condensed milk
  6. 1 T golden syrup
  7. 1/2 cup brown sugar
Marshmallow top
  1. 2 T gelatine
  2. 1/2 cup water
  3. 2 cups sugar
  4. 1 cup water
  5. 1 block of dairy free chocolate or chocolate drops
  1. 1. For the base, melt the coconut oil and mix all ingredients together. Pack into a square cake tin or container lined with baking paper or foil. Refrigerate.
  2. 2. For the caramel filling, place all ingredients in a pot and bring to the boil, whisking continuously to prevent it sticking on the bottom and burning. Boil for 5 minutes. Place in an oven proof dish and bake at 175 degrees for a further 10 minutes. Leave to cool for about 30 minutes.
  3. 3. When the caramel is cool, pour over the coconut base and return to the refrigerator.
  4. 4. To prepare the marshmallow, soak the gelatine with the first measure of water for a few minutes. In the meantime, put the sugar and 2nd measure of water in a pot and bring to the boil, whisking to dissolve the sugar. Add the gelatine to the hot sugar mix and stir until dissolved.
  5. 5. Boil the sugar and gelatine for 15 minutes exactly. Cool for 5 minutes then place in a cake mixer and whisk at high speed until thick, white and fluffy. This usually takes about 10 minutes.
  6. 6. Pour over the caramel layer, tap to flatten, then return to the refrigerator until ready to coat in chocolate.
  7. 7. Remove the slice from the paper or foil and cut into small rectangular bars.
  8. 8. Melt the chocolate and coconut oil together then leave to cool for about 5 minutes. It should be starting to thicken but not be set.
  9. 9. Dip the bars in the chocolate individually with a fork then place on a sheet of baking paper.
Adapted from Mashmallow recipe courtesy of Edmonds cookbook
Adapted from Mashmallow recipe courtesy of Edmonds cookbook
Fun With Allergy Kids


  1. Leave a Reply

    June 12, 2016

    Looks yummy! Can you use regular condensed milk instead of the coconut condensed milk?

  2. Leave a Reply

    June 20, 2016

    Where do you get coconut condensed milk from? I haven’t seen that at a supermarket yet?

  3. Leave a Reply

    Mardi Neumann
    June 20, 2016

    Omgoodness these sound A-mazing! Bit of work but bet my wee one (plus is big-uns) will love them…..oh and I wish you had that commercial kitchen too…lol

  1. DIY Coconut Condensed Milk - Fun With Allergy Kids - […] or these caramel coconut bars: […]

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