Coconut Cream Chocolates (Bounty) are delicious sweets with a soft coconut cream center and a milk or dark chocolate coating, a harmonious explosion of flavors.
Perfect for a tasty snack, a morning break at school or work, also ideal to pack and gift, they are so good that they quickly disappear.
I made them for the little one who goes crazy for them, but in the end, we all devoured them; after the first one, the temptation is so strong that you quickly move to the second and so on until there are none left.
These delicious chocolates resemble the classic bounty bars available in stores, they are quick to prepare, just a little patience to let the mixture cool before and after coating, I invite you to follow the recipe and make them too, they are really delicious!!
During the hottest period, it’s better to keep them in the fridge and serve them cold, or freeze them and serve as ice cream bars, they will disappear immediately!
YOU MIGHT ALSO BE INTERESTED IN THESE RECIPES
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 15
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Coconut Cream Chocolates (Bounty)
- 1/2 cup Condensed milk
- 1 3/4 cups Desiccated coconut
- as needed Powdered sugar
- 8.8 oz Milk chocolate (or dark chocolate)
- as needed Grated coconut
- as needed Chopped nuts (toasted)
Tools
- 1 Small saucepan
- 1 Stovetop
- 1 Baking tray
- 1 Knife
- 1 Refrigerator
Preparation for Coconut Cream Chocolates
To prepare the coconut cream chocolates, start by melting the condensed milk in a small saucepan over heat for a few minutes, then add the grated coconut.
Mix both ingredients well until the coconut has absorbed the milk, then spread it on a square baking tray lined with parchment paper.
Level the mixture well with the blade of a knife to a thickness of about 1/4 inch, sprinkle the surface with a little powdered sugar and let it rest in the fridge for about an hour.Once the mixture has cooled and set, cut into long strips and then into small rectangles about 3/4 inch.
Take these small rectangles and shape them with your hands into the classic bounty shape, then put them back in the fridge for about 30 minutes.
After the necessary time, put the milk or dark chocolate, according to your taste, in a small saucepan, and let it melt slowly, always stirring at a temperature of about 113°F.
I used both with different coatings, both milk and dark chocolate.
Stir the chocolate well many times with a spoon to temper it and make it shinier, as soon as it has cooled down a bit, with the help of tongs or a spoon, dip the coconut cream rectangle and coat it with chocolate on all sides.Put the bars back on the tray with parchment paper and let cool in the fridge for about 30 minutes.
Before cooling, the coconut cream chocolates can be sprinkled with grated coconut, chopped nuts, or coconut flakes.
Anna recommends…
The soft coconut cream can also be made with a milk or cream replacement instead of condensed milk.
You can leave the chocolates plain or coat them in coconut or chopped hazelnuts.
