How to make Bounty – Popular Coconut Chocolate Bar

how to make bounty

You might know this popular chocolate coconut bar that is called “Bounty”. In the USA you can get the bar online or in special stores, it’s not a mainstream bar such as the ones from Hershey’s. But for sure it tastes much better than a coconut Hersheys bar, trust me. The good thing is, there’s a recipe for how to make bounty from scratch. I got the recipe from Germany, it’s proven and tested (of course with German ingredients). The commercial bounty is a bit too sweet for my taste, and by making it  from scratch you can adjust the sugar amount as you like. Give it a try! Happy Baking!

Ingredients Bounty

Makes 20 Bars
200 g grated, unsweetened coconut
60 g butter or coconut oil
200 g coconut milk or unsweetened evaporated milk or heavy cream
2 tbsp sugar or to taste
1/2 vanilla bean or 1 package vanilla sugar (optional)
150 g semi sweet chocolate
150 g milk chocolate
2 tbsp vegetable oil

Instructions Bounty

  • Combine grated coconut (also use the solid part of it) with the milk that you choose, sugar, butter, oil, vanilla in a bowl.
  • Mix well and knead until you get a smooth dough.
  • Form about 10 bars out of the dough and keep in freezer for about 1 hour.
  • Now place the bars onto parchment paper and again keep in freezer.
  • By using the double boiler method melt the chocolate until completely melted. Add the oil, mix well.
  • Now, by using a small fork, for example a fondue fork, dip the frozen bar into the chocolate. Make sure that the entire bar will be coated.
  • Place the bars on a tray that is layered with parchment paper. The bars shouldn’t touch each other.
  • Let them completely dry, and keep in the fridge.

Use only dark chocolate for the glaze.
Add some drops of vanilla extract to the chocolate.
Form balls instead of bars and you get some nice pralines.

RECIPE with US Measures – It’s a Different Method to Make it. I thought You Like this Option.

How Bounty is made commercially – Home Made is much better!

Recipe Source

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