Step 1

Whisk together coconut cream, 1/3 cup water, coconut compound, banana extract, and gelatin. Set aside.

Step 2

In a large soup pot mix together 2/3 cup water, corn syrup, and sugar. Clip a candy thermometer to the side. Heat the mixture over medium heat without stirring until it reaches 250F. Remove from heat.

Step 3

Pour the hot sugar mixture into a stand mixer fitted with a whisk attachment. Allow the mixture to rest for about 2 minutes, then add the gelatin mixture. Starting on low speed gradually increase the speed to medium high, then allow to mix for approximately 10 minutes.

Step 4

Heavily grease a 9x9 pan or glass container, and transfer the marshmallow mixture to the pan. Allow the mallows to rest for 6 hours.

Step 5

To cut, coat the top of the mallows with powdered sugar. Release the mallow from the pan onto a cutting board coated with more powdered sugar. Cut mallows into large cubes and coat all sides in powdered sugar.

Step 6

Store for up to a month.