These coconut protein bars need just 5 ingredients to make and taste exactly like Bounty Bars! Ready in just 5 minutes, each packs over 8 grams of protein.

My coconut chocolate protein bars look and taste just like Bounty Bars, but with a few higher-protein, higher-fiber swaps to make them nutrient-rich treats. Emphasis on the treat!

To keep the coconut filling gooey and chewy, I initially tried replacing the condensed milk with whole milk and half-and-half, but the bars either crumbled or fell apart once dipped in chocolate. Eventually, I went back to the classic Bounty bar formula and simply adjusted the ratios to incorporate protein powder instead.

So while these lean more towards the treat side than the healthy snack side, they still pack a solid amount of protein and keep you fuller for longer.

Table of Contents

1. Why I love this recipe
2. Key Ingredients
3. How to Make Coconut Protein Bars
4. Arman’s recipe tip
5. Recipe variations
6. Storage instructions
7. More protein bar recipes
8. Coconut Protein Bars (Recipe Card)

Key Ingredients

Find the printable recipe with measurements below.

• Coconut flakes. Unsweetened shredded coconut flakes. I tested sweetened coconut, too, but the filling became overly sweet very quickly.
• Condensed milk. For the creamy coconut filling. I usually make my sugar-free condensed milk, which keeps the bars lighter without sacrificing flavor.
• Powdered sugar. Helps thicken the filling. I like using a powdered sugar substitute to cut back on sugar.
• Protein powder. I used vanilla brown rice protein powder, but I’ve tested it with casein (which makes the filling thicker) or even whey (slightly softer but still works).
• Chocolate. I prefer dark chocolate since the filling is already sweet, but milk or semi-sweet chocolate works as well. I also recommend using chopped chocolate rather than chocolate chips because it melts more smoothly. For a sugar-free option, use sugar-free chocolate chips.

How to Make Coconut Protein Bars

Step 1- Make the filling. In a large bowl, combine the coconut flakes, powdered sugar, and protein powder. Add the condensed milk and combine.

Step 2- Freeze. Transfer the mixture to a lined 8×8-inch pan and press down. Freeze for 10 minutes to firm up. Slice the mixture into 12 bars.

Step 3- Melt the chocolate. Melt the chocolate in a microwave-safe bowl. 

Step 4- Coat. Using two forks, dip the coconut bars in the chocolate until coated. Place them on a lined plate and refrigerate them until the chocolate has firmed up.

Recipe variations

• Make them vegan. Use vegan protein powder, coconut condensed milk, and vegan chocolate chips. 
• Add crunch. Stir chopped almonds into the filling for an Almond Joy-style version, or use peanuts or other nuts.
• Double the chocolate. Use chocolate protein powder or fold in two tablespoons of cocoa powder. 

Storage instructions

To store: Store leftover bars in an airtight container at room temperature for up to two weeks or in the refrigerator for up to two months. 

To freeze: Place the bars in a freezer-safe bag and freeze for up to six months. I like to wrap them between layers of parchment paper to prevent them from sticking.

More protein bar recipes

Homemade Protein Bars

Cookie Dough Protein Bars

Cinnamon Protein Bars

Chocolate Protein Bars