To make the marshmallows, combine 1/4 cup cold water and the powdered gelatin in a mixing bowl and let sit until it turns to gel. This should only take a few seconds
In a small pot, combine the remaining 1/4 cup water with the raw honey. Bring the water/honey mixture a boil over medium-high heat, until the honey reaches ‘soft ball stage’ of 240 degrees. A candy thermometer is highly recommended for this step
Once the honey is at the right temperature (roughly 8 minutes on the stovetop), pour into the gelatin bowl and begin mixing on high with an electric or stand mixer. Beat for roughly 10 minutes, until the gelatin and honey begin to transform into a light, marshmallow whip
Line an 8×8 baking dish with parchment paper and pour the marshmallow whip into the pan, spreading as evenly as possible
Let the marshmallow pan sit at room temperature for roughly 4-6 hours. Once the pan is fully set, dust the top with arrowroot or tapioca powder, to make cutting into small mini marshmallows less sticky. Once all the marshmallows are cut, dust again with more powder to ensure they don’t stick together. Measure 2 cups of marshmallows and set aside
Next, scoop out the coconut cream from the cans of full-fat coconut milk. If there is no cream at the top, chill the can of coconut milk for a few hours to allow the cream to solidify. The goal is to use the creamy part of the coconut milk, not the thin liquid underneath
Place the coconut cream in a clean mixing bowl and beat on high for a few minutes, just until the cream is light and fluffy. Gently fold in the 2 teaspoons raw honey and set the bowl into the refrigerator to chill. The longer the chill time, the less ‘runny’ the whip will be when incorporated into the salad
Once all the components of the salad are ready, combine the segmented grapefruit (cut into 1″ slices), pistachios, and mini marshmallows, then gently fold in the coconut whip. Serve immediately or refrigerate.