Introduction
If you love the classic Bounty Bar (or Mounds in the U.S.), this recipe is going to be your new obsession. Sweet coconut filling coated in smooth milk chocolate creates the perfect tropical treat. The best part? You only need a few ingredients and no fancy equipment.
This recipe is no-bake, beginner-friendly, and freezer-friendly — ideal for when you’re craving something sweet.
Ingredients
- 2 ½ cups desiccated coconut (unsweetened)
- 1 cup sweetened condensed milk
- 1 tsp vanilla extract
- 300 g (10 oz) milk chocolate (or dark chocolate if you prefer)
- 1 tbsp coconut oil (optional, for smoother chocolate coating)
Timing
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 20 minutes
Step-by-Step Instructions
Step 1: Make the Coconut Filling
In a bowl, mix desiccated coconut, sweetened condensed milk, and vanilla until well combined. The mixture should be sticky and moldable.
Step 2: Shape the Bars
Using your hands, shape the mixture into small bars or bite-sized balls. Place them on a parchment-lined tray. Freeze for 30–40 minutes until firm.
Step 3: Melt Chocolate
Melt chocolate and coconut oil together in a microwave-safe bowl (30-second intervals) or over a double boiler until smooth.
Step 4: Coat in Chocolate
Dip each frozen coconut bar into the melted chocolate, using a fork to coat evenly. Place back on the tray.
Step 5: Chill & Serve
Refrigerate until the chocolate hardens (about 20 minutes). Enjoy!
Tips for Success
- Freeze the coconut filling before dipping to prevent crumbling.
- Add extra condensed milk if mixture feels too dry.
- For a dark chocolate version, swap milk chocolate for 70% dark chocolate.
- Sprinkle a little shredded coconut on top before the chocolate sets for a pretty finish.
Nutrition (per bar, approx. 12 bars)
| Nutrient | Amount |
|---|---|
| Calories | 210 |
| Protein | 2g |
| Carbs | 24g |
| Fat | 12g |
| Fiber | 3g |
| Sugar | 19g |
Variations
- Almond Joy Style: Add a whole almond on top of each bar before dipping in chocolate.
- Sugar-Free: Use sugar-free chocolate and unsweetened coconut with a low-carb sweetened condensed milk alternative.
- Mini Bites: Roll mixture into bite-sized balls instead of bars for easier snacking.
- Vegan Version: Use coconut condensed milk and dairy-free chocolate.
Storage
- Fridge: Store in an airtight container for up to 7 days.
- Freezer: Freeze up to 2 months. Thaw in fridge before eating.
Conclusion
This homemade Bounty chocolate bar recipe is the perfect mix of creamy, sweet, and chocolatey. With just 5 ingredients, you can enjoy a nostalgic, better-than-store-bought candy bar any time.
Whether you make them as a quick snack, holiday treat, or edible gift, these coconut chocolate bars are guaranteed to disappear fast!
FAQs
Q1: Can I make these bars vegan?
Yes, just swap for dairy-free chocolate and coconut condensed milk.
Q2: Can I use sweetened coconut?
You can, but reduce the condensed milk slightly to avoid making it too sweet.
Q3: How do I stop chocolate from cracking when dipping?
Make sure the bars aren’t frozen rock solid before dipping, just firm enough to hold shape.
Q4: Can I use white chocolate instead?
Yes, white chocolate makes a sweeter, creamier version.
Q5: Can I make these ahead for parties?
Definitely — they store well in the fridge or freezer, so they’re a perfect make-ahead dessert.
