Bounty Bars (4 ingredients)

These homemade Bounty bars feature fluffy, sweetened coconut enveloped in a thick layer of rich dark chocolate. Made with 4 ingredients, I love how they’re accidentally dairy-free!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 140kcal

Author Arman Liew

Ingredients

3 cups shredded coconut
1/2 cup powdered sugar
2/3 cup coconut condensed milk
1-2 cups chocolate chopped

Instructions

In a large mixing bowl, add the shredded coconut and powdered sugar and mix until combined. Add the coconut condensed milk and mix until a thick batter remains.
Lightly wet your hands and form small, 4-inch logs of the coconut filling. Place them on a lined plate and freeze for ten minutes.
Melt your chocolate. Using two forks, dip the coconut in the melted chocolate until fully coated.
Place the mound bars on a lined plate and refrigerate until the chocolate has firmed up.

Notes

TO STORE: Leftovers can be stored at room temperature, in a sealed container, for up to 2 weeks. You can store them in the refrigerator if you'd like them to keep for longer.

TO FREEZE: Line a container with parchment paper and place bounty bars in there. Store in the freezer for up to 6 months.

Recipe variations

Make your own powdered sugar. When I don’t have any powdered sugar on hand, I like to make my own. Simply add white sugar to a food processor or high-speed blender and blend until you have a powdery mixture.
Make low-carb Bounty chocolate bars. Use our keto powdered sugar, sugar-free condensed milk, and sugar-free chocolate chips.
Give them a firmer center. For a more traditional Bounty Bar texture, I like to add two tablespoons of coconut oil to the coconut mixture. This will harden in the fridge and give the bars a chewier bite.
Switch up the chocolate. Classic Bounty chocolate bars are coated in dark chocolate, but since you’re making your own, you can milk chocolate or white chocolate if you prefer.

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