With a single hot weather day, I’m instantly in a tropical mood, even if the rain is only a day away from returning. This recipe for Homemade Bounty Bar will mean you won’t look at the usual Christmas miniatures the same way again. A tropical favourite, using a coconut ice recipe for the middle of the bars dunked into lashings of dark chocolate for a great contrast to the sweetness of the filling. The bonus is that you don’t have to even to switch on the oven to create these beauties. Perfect for Summer treat making.
The base filling is just four ingredients: desiccated coconut, icing sugar, condensed milk and cream of tartar. You would traditionally split this mixture in half and dye it half pink to create coconut ice. This filling is undyed so get the classic white/creamy middle to the bars. The mixture is fairly sticky when freshly made so it needs to be pressed into a parchment-lined tin and left overnight to firm up to be cut into fingers/bars ready for dipping into chocolate.
Cream of Tartar is added to help prevent the sugar from crystalising and keep your Bounty Bars nice and moreish. Once you’ve tried these bars, you won’t want to go back to shop-bought ones, these bars taste so much fresher and the coconut is plumper! And because you’re just mixing the filling ingredients in a bowl, these are great to make with kids.
Equipment You'll Need
Homemade Bounty Bar Recipe
- Total Time: 20 minutes
- Yield: 14 Bars 1x
Description
Makes 14 bars
Ingredients
- 300g Icing Sugar
- 300g Desiccated Coconut
- 1 can of Condensed Milk (397g sized can)
- 1/4 tsp Cream of Tartar
For Coating –
- 450g Dark Chocolate, melted
- 25g Desiccated Coconut
Instructions
- In a large mixing bowl, sift the icing sugar and cream of tartar together. Pour over the can of condensed milk and all the coconut. Mix through, making sure all the pockets of icing sugar have been well mixed, this might take some elbow grease at this stage.
- In a large tin lined with parchment paper, press the mixture into the bottom of the tin, until you have an even-pressed layer, packed tightly. Cover but leave out on the side overnight to dry out before cutting.
- The next day, gently melt the dark chocolate in a bain-marie. Trim the edges of the coconut ice then cut into 14 bars. In turn, dunk each bar into the melted chocolate and shake off the excess before placing on to a parchment-lined baking tray. Sprinkle the top with more desiccated coconut to decorate. Repeat for the rest of the bars and leave to set before tucking in.
- Prep Time: 20 minutes
- Category: Confectionery
- Cuisine: British
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