I enjoy this recipe because it takes only a few minutes to prepare and doesn’t require any baking. The combination of coconut and chocolate always feels indulgent yet simple.
I also like how customizable it is. I can adjust the sweetness or chocolate coating depending on my preference, and they always turn out delicious.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 cups shredded coconut 1/2 cup powdered sugar 2/3 cup coconut condensed milk or standard condensed milk 1-2 cups chocolate chopped
Directions
I start by adding the shredded coconut and powdered sugar into a large mixing bowl and mixing them well. Then I pour in the condensed milk and stir until a thick, sticky mixture forms.
I lightly wet my hands and shape the mixture into small log shapes, placing them on a lined plate. I freeze them for about 10 minutes so they firm up.
While they chill, I melt the chocolate until smooth. Using two forks, I dip each coconut bar into the melted chocolate, making sure it’s fully coated. I let any excess chocolate drip off before placing them back on the plate.
Finally, I refrigerate the bars until the chocolate sets and becomes firm.
Servings And Timing
Servings: 20 bars
Prep time: 5 minutes Chilling time: 15–20 minutes Total time: about 20–25 minutes
Variations
I sometimes use dark chocolate instead of milk chocolate for a richer flavor. I also like adding a few drops of vanilla or almond extract to the coconut mixture for extra depth.
When I want a healthier twist, I reduce the sugar slightly or use sugar-free condensed milk.
Storage/Reheating
I store these bars in an airtight container in the refrigerator for up to 1 week.
If I want to keep them longer, I freeze them and thaw slightly before eating. I don’t reheat them since they’re best enjoyed cold or at room temperature.
FAQs
Can I use unsweetened coconut?
I can use it, but I usually adjust the sweetness since unsweetened coconut is less sweet.
Do I need to freeze the bars before dipping?
Yes, I find freezing helps them hold their shape and makes dipping easier.
What type of chocolate works best?
I like using milk or dark chocolate depending on my preference, and both work well.
Can I make these dairy-free?
Yes, I use coconut condensed milk and dairy-free chocolate for a fully dairy-free version.
Why is my mixture too dry?
If the mixture feels dry, I add a bit more condensed milk until it comes together properly.
Conclusion
I always find these homemade bounty bars to be one of the easiest and most satisfying treats to make. They’re quick, delicious, and perfect for anyone who loves coconut and chocolate together.
Simple coconut bars made with condensed milk and covered in chocolate, perfect for quick desserts
Author:Sarah
Prep Time:5 minutes
Cook Time:0 minutes
Total Time:~20 minutes (including chilling)
Yield:0 minutes
Category:20 servings
Method:Dessert
Cuisine:No-Bake / Chilling
Diet:Vegetarian
Ingredients
Simple coconut bars made with condensed milk and covered in chocolate, perfect for quick desserts
Instructions
3 cups shredded coconut
1/2 cup powdered sugar
2/3 cup coconut condensed milk (or regular condensed milk)
1–2 cups chocolate (chopped or chips)
Notes
In a large bowl, combine shredded coconut and powdered sugar.
Add coconut condensed milk and mix until a thick, sticky batter forms.
Lightly wet your hands and shape the mixture into small 4-inch logs or bars.
Place bars on a lined plate and freeze for 10 minutes to firm up.
Melt chocolate in a microwave or double boiler until smooth.
Using forks, dip each coconut bar into the melted chocolate until fully coated.
Let excess chocolate drip off, then place bars back on the lined plate.
Refrigerate until the chocolate is fully set.
