Homemade Bounty (3 Ingredients Only)

Ingredients

• 397 g Sweetened condensed milk
• 220 g Finely grated coconut (Finely grated coconut is recommended.)
• 380 g Dark pastry chocolate, 52% cocoa (May be replaced entirely with milk pastry chocolate, or combined 50/50 with milk pastry chocolate.)

Steps

1. 1

   In a container, mix the grated coconut and sweetened condensed milk until evenly combined.

2. 2

   Spread the coconut mixture in a 20 cm square mold lined with baking paper. Place the mold in the freezer for 30 minutes.

3. 3

   Cut the chilled coconut mixture into 24 rectangles. Round the corners by hand and, if necessary, flatten the pieces with the blade of a large knife to give them a neat shape. Return the coconut bars to the freezer for 30 minutes.

4. 4

   Melt the chocolate in a bain-marie until completely smooth.

5. 5

   Using one or two forks, lift each coconut bar and dip it into the melted chocolate. Turn it to coat it completely, allow the excess chocolate to drain, and scrape off any extra chocolate against the rim of the container. Place the coated bar on a baking sheet lined with baking paper.

6. 6

   Immediately use the tip of a spatula to make three successive marks on the top of each bar, reproducing the appearance of a real Bounty.

7. 7

   Leave the chocolate coating to dry, then refrigerate the bars until completely hardened.

Notes

Store in an airtight container in the refrigerator for approximately 4–5 days. The source recommends dark chocolate for a less-sweet result; milk chocolate can be used for a flavor closer to the original confection. The structured recipe lists 30 minutes total time, although the method includes two 30-minute freezer periods and additional hardening time.

Nutrition per serving

• dessert
• sweet treat
• no-bake
• chocolate
• coconut
• French dessert
• vegetarian