Here is a recipe for homemade Bounty bars with desiccated coconut:
Ingredients:
For the Coconut Filling:
- 2 cups desiccated coconut
- 1/2 cup sweetened condensed milk
- 1/4 cup coconut sugar
- 1 teaspoon vanilla extract
- A pinch of salt
For the Chocolate Coating:
- 8 ounces (about 2 cups) semi-sweet or dark chocolate, chopped
- 2 tablespoons extra virgin coconut oil
Instructions:
- Prepare the Coconut Filling:
- In a large mixing bowl, combine the desiccated coconut, sweetened condensed milk, coconut sugar, vanilla extract, and a pinch of salt.
- Mix everything until well combined. The mixture should be sticky and hold together when pressed.
- Shape the Bars:
- Line a square or rectangular baking dish (about 8×8 inches) with parchment paper, leaving some overhang on the sides for easy removal.
- Transfer the coconut mixture into the lined dish and press it down firmly to create an even layer. You can use a spatula or the back of a spoon to smooth it out.
- Chill the Coconut Layer:
- Place the dish in the refrigerator for at least 1-2 hours or until the coconut layer has set and become firm.
- Cut into Bars:
- Once the coconut layer is set, remove it from the refrigerator and lift it out of the dish using the parchment paper overhang. Place it on a cutting board.
- Cut the coconut layer into rectangular bars or your desired shape. You can make them as large or small as you like.
- Prepare the Chocolate Coating:
- In a microwave-safe bowl or using a double boiler, melt the chopped chocolate and virgin coconut oil together. If using the microwave, heat in 20-30 second intervals, stirring in between until smooth and fully melted.
- Coat the Bars:
- Take each coconut bar and dip it into the melted chocolate mixture, ensuring it’s completely coated. You can use a fork or a dipping tool to help with this process.
- Allow any excess chocolate to drip off, then place the coated bar on a parchment paper-lined tray.
- Set the Chocolate:
- Once all the bars are coated, place the tray in the refrigerator for about 30 minutes to allow the chocolate to harden.
- Serve:
- Once the chocolate coating has set, your homemade Bounty bars are ready to enjoy!
- Store any leftovers in an airtight container in the refrigerator for up to two weeks.
Enjoy your homemade Bounty bars with desiccated coconut!