Marshmallow bunnies have been delighting youngsters for generations.
Marshmallow bunnies have been delighting youngsters for generations. Jody Allen

Recipe: Marshmallow bunnies, the perfect Easter treat

MY MUM made marshmallow Easter bunnies for me when I was young and today she is coming over to make them again, using exactly the same moulds, to the same recipe. It's a simple treat to make and they are a great talking point for the table this Easter.

Marshmallow Easter bunnies


  •  2 cups sugar  
  •  1 cup boiling water  
  •  2 tbs gelatine  
  •  1 tsp vanilla extract  
  •  2 cups coconut  
  •   1/4 tsp salt  
  •  green food colouring.

METHOD: Dissolve the gelatine in the boiling cup of water.

In a mix master or similar - add the sugar to a clean bowl and pour in the gelatine mixture. Beat on the highest setting for 10-15 minutes or until the marshmallow is really thick and white. Add vanilla and pinch of salt to the mixture while it is still beating.

Meanwhile use a canola spray to grease your bunny moulds and a lamington tray. Spoon in the mixture, make sure you try and press the marshmallow into all the nooks and crannies of the mould. Fill the lamington tray with mixture.

With a smooth knife make the marshmallow flat on top and place the moulds in the fridge for about an hour.

To make the grass, cut the tray set marshmallow into squares using a hot knife, and toss with a few drops of green food colouring.

Line a serving dish well. Gently remove marshmallow bunnies from moulds. Cover in plain coconut and place gently on grass. Using a cotton bud or end of a match, dip in food colouring and colour the ears, eyes and nose. Keep covered until ready to eat.

Jody Allen is the founder of Stay At Home Mum: