These homemade coconut bounty bars are so easy, with simple ingredients. The dark chocolatey shell and creamy coconut centre are the perfect balance for an afternoon treat.
In a large bowl add desiccated coconut, shredded coconut, condensed milk, melted coconut oil, pure vanilla extract and a pinch of salt. Mix well until it forms a thick paste.
In a 9 x 9 inch square pan press the paste down very firmly and evenly. Freeze for 20 mins.
Either temper chocolate or use melted chocolate using a double boiler or slowly melting in the microwave.
Cut the frozen coconut centre into even pieces of desired size and dip evenly into melted chocolate. I use a fork to dip each chocolate in the bowl of melted chocolate then place it on a parchment paper using a toothpick to remove it from the fork. You can also use a brush to brush the chocolate on all sides to create a thin even coat.
Let the chocolate settle and firm up then enjoy. Keep refrigerated for up to 2 weeks.
Ingredients
Directions
In a large bowl add desiccated coconut, shredded coconut, condensed milk, melted coconut oil, pure vanilla extract and a pinch of salt. Mix well until it forms a thick paste.
In a 9 x 9 inch square pan press the paste down very firmly and evenly. Freeze for 20 mins.
Either temper chocolate or use melted chocolate using a double boiler or slowly melting in the microwave.
Cut the frozen coconut centre into even pieces of desired size and dip evenly into melted chocolate. I use a fork to dip each chocolate in the bowl of melted chocolate then place it on a parchment paper using a toothpick to remove it from the fork. You can also use a brush to brush the chocolate on all sides to create a thin even coat.
Let the chocolate settle and firm up then enjoy. Keep refrigerated for up to 2 weeks.
