Add the coconut into a large skillet. Stirring often, toast the coconut over medium heat. Be careful not to burn.

Cover the bottom of large square cake pan or baking dish with 2 cups of the toasted coconut. Set aside.

Add the gelatin and 1/2 cup cold jasmine tea into the bowl of a stand mixer fitted with the whisk attachment. Give it a whisk to combine and let it sit while you make the syrup.

Add the sugar, corn syrup, salt, and 1/2 cup of Jasmine tea into a saucepan. Attach a candy thermometer. Cook the marshmallow syrup over medium heat stirring until the sugar dissolves.

Raise the temperature and cook until the marshmallow mixture reaches 240°F on the candy thermometer. Immediately remove the Jasmine Marshmallow syrup from the heat and slowly pour into the dissolved gelatin.

Whip on high speed for 15 minutes or until the mixture becomes very thick. Mix in the vanilla.

Using a rubber spatula, dump the marshmallow mix into the prepared pan/dish. Spread the mixture to the corners and sides being careful not to press to hard.

Sprinkle on the remaining cup of toasted coconut. and dried jasmine buds (optional)

Let the marshmallows rest for at least 8 hours at room temperature or overnight to set.

Run a knife around the edge of the marshmallows and turn them onto a cutting board. Cut into squares.