An Email A Day Keeps the Boring Away.Sign Up For A Daily Dose of Jernej Kitchen!
Coconut Chocolate Bars (No-Bake Bounty)
#Pastries and sweets
Simply the best

Coconut Chocolate Bars (No-Bake Bounty)

Coconut Chocolate Bars or No-Bake Bounty bars are so good! This quick and easy recipe requires 5 ingredients. They can be eaten frozen or at room temp.

Coconut Chocolate Bars (No-Bake Bounty)
Twix, Snickers, Mars, Bounty. We all know these candy bars and we all have a personal favorite. Mine (Maja) is constantly changing, depending on the day and mood. This year things were a bit different since I was pregnant most of the year. I was craving strawberries and coconut like crazy. I could literally eat both every day. That’s how Jernej created strawberry crisp (check the recipe on the blog) and these Bounty bars in June. It’s made of five simple ingredients, and thanks to sweetened condensed milk, adding extra sugar isn’t necessary. Amazing, right?

The best Coconut Chocolate Bars (Homemade Bounty Bars)

Yum, these are SO GOOD!

  • rich coconut bar coated in just a right amount of dark chocolate
  • without any added sugar
  • simple recipe, that only takes about 15 active minutes (+ some chill time)
  • the perfect recipe for coconut and chocolate bars that are in season the whole year
  • delicious edible Christmas gift idea
  • they keep very well (in fridge or freezer)
  • zero electric equipment needed for this recipe

Ingredients for Coconut Chocolate Bars

The mixture for Coconut Chocolate Bars

Coconut Chocolate Bars Ingredients

For this easy homemade bounty bar recipe, you will need five ingredients. Choose high-quality ingredients, and the chocolate bars will taste even better.

Coconut - use unsweetened desiccated coconut for this recipe.

Milk - sweetened condensed milk is the way to go. We used Nestle, but you can use any other brand too. Because we use sweetened condensed milk adding sugar isn't necessary.

Vanilla - feel free to use vanilla paste, vanilla essence, or seeds from a vanilla pod.

Salt - brings out the best from each ingredient.

Chocolate - we tested this recipe with two chocolates. We used chocolate with 45% cocoa and a darker one with 55% cocoa. Both work great, but we prefer the latter.

Coconut oil (optional) - or cocoa butter or other vegetable oil is optional. Stir a tablespoon into your melted chocolate. It will create a beautiful shine, but it will also make the chocolate a bit thinner. We prefer it without the oil because it cracks beautifully that way.

How to shape Coconut Chocolate Bars

There are so many ways to shape these bars. You can use a silicone mold, or you can use a parchment paper-lined baking dish and then cut out bars once they are set. Our favorite way is to simply shape a cylinder with our hands.

Using silicone mold for Coconut Chocolate Bars (No-Bake Bounty)

Shaping Coconut Chocolate Bars by using a baking dish

Shaping Coconut Chocolate Bars (No-Bake Bounty) with your hands

Shaping Coconut Chocolate Bars (No-Bake Bounty) with your hands

Dipping Coconut Chocolate Bars (No-Bake Bounty) in chocolate

Dipping Coconut Chocolate Bars (No-Bake Bounty) in chocolate

How to store and freeze Coconut Chocolate Bars

These no-bake Coconut Chocolate Bars keep very well. Keep them in an airtight container in the fridge for up to 14 days. Before serving, place them at room temperature for about 10 - 15 minutes for the ingredients to temper.

Feel free to freeze them too. Keep the frozen Coconut Chocolate Bars in a freezer container or freezer bag for up to a month in your freezer. Defrost by placing them in the fridge for one hour. You can eat these bars frozen too, they are amazing frozen on hot summer days.

Coconut Chocolate Bars (No-Bake Bounty)

Coconut Chocolate Bars (No-Bake Bounty) recipe

Coconut Chocolate Bars (No-Bake Bounty)

No-Bake Coconut Chocolate Bars

How to make Coconut Chocolate Bars (video)

Thanks to Samsung Slovenija for our amazing, spacious new fridge Space Max and for sponsoring this how-to video.



Try these amazing chocolate recipes too


Lets get cooking!

  • makes
  • preparation:
  • chill:
  • total time:


  • make the coconut mixture

    In a bowl, stir to combine desiccated coconut, salt, sweetened condensed milk, and vanilla paste using a spatula. Using an ice cream scoop, scoop out the coconut mixture and roll it between your hands to get a cylinder approximately 10 cm or 4-inches long and 2 cm or 1-inch in diameter. Place each coconut cylinder on a plate or baking sheet lined with parchment paper. Transfer to a fridge for 2 hours (or overnight) or place in the freezer for 30 minutes.

    Optionally fill a silicone mold with the coconut mixture or transfer the mixture to a baking dish lined with parchment paper and place in the fridge to chill, then cut in slices.
  • melt the chocolate

    Chop the chocolate or use chocolate drops. Melt the chocolate in your microwave in two 20-second intervals or use a bain-marie. Optionally add a tablespoon of coconut oil, cocoa butter, or other vegetable oil if you want your chocolate to be thinner and shinier.

  • Coconut Chocolate Bars (No-Bake Bounty)

    Remove the coconut bars from the fridge or freezer. Dip each coconut bar in melted chocolate using a fork. Use the tines of the fork to gently submerge the bars in the chocolate, then reach back underneath it and remove it. Tap and scrape the fork against the side of the bowl to get rid of any excess chocolate so that the chocolate layer is not too thick. Optionally sprinkle half of the coconut chocolate bars with desiccated coconut. Place in the fridge for at least 20 - 30 minutes, or overnight. Serve or store the coconut chocolate bars in an airtight container in the fridge for 14 days. Before serving, place at room temperature for 10 minutes.


Thank you for visiting.