Homemade Bounty Bars

These homemade Bounty bars feature fluffy, sweetened coconut enveloped in a thick layer of rich dark chocolate. Made with 4 ingredients. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Total Time 5

Servings servings

Calories 140kcal

Author Arman Liew

Ingredients

3 cups shredded coconut
1/2 cup powdered sugar
2/3 cup coconut condensed milk or standard 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. Ensure the chocolate drips off, then place them back on the lined plate.
Refrigerate the bars until the chocolate has firmed up.

Video

Notes

STORAGE: 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.

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.

Nutrition