Coconut Chocolate Bars

Coconut chocolate bars deserve an exclusive shelf in my chocolate cabinet. How do you eat bounty chocolates? Do you just take a big bite and continue on until there is nothing left? Or is there a particular way you like to eat it? You might consider it weird, and that’s absolutely okay. But… I probably do not eat bounty chocolate the way you do. So how do i?

Well, I nip off the chocolate first. Then take my time with the sinfully sweet desiccated coconut filling.

Goodness, there are days when I have an incurable craving for coconutty dessert and will yank off the covers, march into the kitchen, unabashedly rip off the chocolate wrapping and momentarily mind-block the fact that it’s almost midnight and that my actions will undoubtedly haunt me tomorrow morning.

But I guess that is the beauty of simple pleasures. Forget everything for a moment and just dive into whatever has you enthralled in it’s deliciousness!

Okay…

How to Make Coconut Chocolate Bars

I use a mixture of coconut flour and finely dessicated coconut to get a less crumbly bar.

Stir the desiccated coconut into the coconut flour then add in the vanilla extract. Pour in the condensed milk and use a spatula to combine or have fun with it and just use your hands instead.

Tip the mixture onto the counter and knead for a minute. Transfer it onto parchment paper and use your hands to mold it into an 8 by 9-inch rectangle. Use a rolling pin to flatten it, then put it on a baking tray, cover with cling film, and leave to set in the freezer for 1 hour.

Once out of the freezer, vertically split the coconut chocolate bar ‘dough’ into half using a sharp knife. Each bar would measure 4 by 1 inch.

Take each bar and gently shape by pressing the edges into rounded corners using your finger tips. Then gently tap the sides onto the counter to flatten out any desiccated coconut sticking out.

Place the coconut chocolate bars on the baking tray, then put them back in the freezer for 30 minutes.

Melt the milk and dark chocolate 5 minutes before taking out the coconut chocolate bars.

Use a fork, or chopsticks to hold the bars as you dunk them into the milk chocolate then lay them on parchment paper.

I didn’t want to have to go through cleaning a piping bag so I just poured the dark chocolate onto cling film that was lined into a glass. Then rolled it into a ball and nipped the tip. You could do the same to save time and cleaning, otherwise use a piping bag with a small nozzle head and just have fun pipping the dark chocolate across the coconut chocolate bars.

When set, store the coconut chocolate bars in an airtight container in the fridge.

If you enjoyed this recipe, please rate it below. If you didn’t, I would definitely like to know why.

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Print Recipe

Coconut chocolate bars

(+10 rating, 2 votes)

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Dessert – International

By Angela – Serves: 18

Prep Time: 1 hour plus 1.5 hour chill time Total Time: 2.5 hours

Homemade chocolate bars with a desiccated coconut filling.

Ingredients

• 307g (4 cups) medium desiccated coconut
• 48g (6 tbsp) coconut flour
• 1 tbsp vanilla extract
• 1 can condensed milk

Instructions

1

Stir the desiccated coconut into the coconut flour then add in the vanilla extract. Pour in the condensed milk and use a spatula to combine or have fun with it and just use your hands instead.

2

Tip the mixture onto the counter and knead for a minute. Transfer it onto parchment paper, and use your hands to mold it into an 8 by 9-inch rectangle. Use a rolling pin to flatten and level, then put it back on a baking tray, cover cling film, and leave to set in the freezer for 1 hour.

3

Once out of the freezer, vertically split the coconut chocolate bar 'dough' into half using a sharp knife. Each bar would measure 4 by 1-inches.

4

Take each bar and gently shape by pressing the edges into rounded corners using your fingertips. Then gently tap the sides onto the counter to flatten out any desiccated coconut sticking out.

5

Place the coconut chocolate bars on the lined baking tray, then put them back in the freezer for 30 minutes.

6

Melt the milk and dark chocolate 5 minutes before taking out the coconut chocolate bars.

7

Use a fork, or chopsticks to hold the bars as you dunk them into the milk chocolate, then lay them on parchment paper to set.

8

Pour the dark chocolate into a piping bag with a small nozzle head, and just have fun pipping the dark chocolate across the coconut chocolate bars

9

Put the chocolate bars into the fridge to set the chocolate, then store them in an airtight container in the fridge.