Homemade Bounty with a Dark and Rich Chocolate Coating & Creamy Coconut filling

Homemade Bounty

I don’t believe that there is a single person in this world who doesn’t know what a bounty bar is (apparently called mounds bars in the US). It is a prime member of the chocolate-snack-bar-family and it has cool friends as snickers, mars and twists… Unfortunately these little guys are kinda pumped up on sugar steroids and funny E-numbers – simply bad company! So what to do when you are craving coconut and chocolate, but are not really in the mood for getting high on sugar and poor quality chocolate… You go make your own super bouncing bounty bars!

Homemade bounty

This recipe is super simple, it’s like the bars almost make themselves…almost. The biggest difference between this bounty and the original is that you can actually taste the coconut and not only feel the texture of it as you chew. The flavours of coconut are so deep and constant in this bar since you have three difference sources of coconut: Cream, oil and flakes! Also the added sugar content is almost non existing, I only used 1 Tbsp of sugar and it was enough, because all you really wanna taste is the natural sweetness from the coconut and nothing else. Salt is actually a key ingredient here, because without the salt you will not get all the natural flavours out of the coconut cream and flakes. The salt helps picking up the flavours and carrying them towards your taste buds – kinda cool!
I prefer the chocolate coating to be dark, rich and intense so I would never choose a chocolate with less that 70% cocoa, but you can of course use whatever you want.
The bars are perfect as a little sweet tooth snack in the evening or whenever you feel like having a little chocolate treat. Even though they are high in energy (see info below) you still get value for your calories since the coconut fat is very filling. It actually stimulates the appetite regulating hormones in a positive way (tells the body that you have gotten energy and doesn’t need more right away) and it helps stabilising the blood sugar – great combo!

Homemade bounty

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Bounty Bites (adapted from madbanditten)
Makes 16-20 bars
1 14 oz can full fat coconut milk (400 ml)
1 3/4 cup dried grated coconut (150 g)
1 Tbsp coconut oil (25 g)
A generous pinch of salt
1-2 Tbsp sugar (or sweetener of your choice)
7 oz 70% chocolate (200 g)

Place can of coconut milk in the freezer for 30-45 min, remove and scoop out the solid part of can = the coconut cream, around 2/3 of the can.
Add coconut cream, oil and sugar in a pot on medium heat until it melts together. Add all of the dry coconut and season to taste with salt and sugar.
In a greased or filmed pan/container add all of the coconut batter and press it firmly and evenly into the pan. (I used a 6 x 6 pan, but you can use whatever you have at hand). Place in the fridge for a couple of hours or overnight. When the coconut batter is completely chilled and firm, cut it out in bars, you can vary the size as you please. It might crumble a bit but you can just use your hands to press it back together.
Melt the chocolate in a double boiler and gently dip all of the coconut bars in the chocolate, use a fork for this job and let the excess chocolate drip of before placing it on a baking sheet. Let the bars cool and harden completely before serving.

You can store the coconut bars in the fridge and they will keep delicious for up to a week or even more… Enjoy!

Nutrition Info (If you make 20 bars)
150 kcal pr bounty bar – 77 % coconut fat, 19 % carbohydrates and 4 % protein

Homemade Bounty

  1. LizLiz02-21-2013

    What a great idea, I will try the recipe as soon as I can. I was recently craving one (or two)…

  2. Angie WAngie W02-22-2013

    I actually had no idea what a Bounty bar was. I googled it and read that it’s not sold in the US, where we have our own version called the Mounds bar. But this looks like a good substitute for Mounds as well, and I’m excited to try it!

    • Haha, okay, whoops…my boyfriend actually warned be about being so bounty-smart. But then again, you know some version of it :) Hopefully you’ll like my version as well!
      All the best from Josephine

  3. RutaRuta02-22-2013

    Oooh, I love the pictures. So dramatic… just the way chocolate should be. These bars look super delicious, and I’m loving that they’re a bit better for you than what one might think. Thanks for the recipe!

  4. JennyJenny02-23-2013

    These look amazing…I can’t wait to try it!

  5. NannaNanna02-26-2013

    Så er de bikset sammen og sat i køleren – namme nam:) – tænker om man ikke kan videreudvikle dem til kokostoppe ved at tilføje æg, eller sådan noget? Massen ligner jo den man ellers laver når man laver den originale udgave med masser af smør;) Bare en tanke…

  6. LucyLucy02-27-2013

    Made these today. Wow! Mine didn’t come out quite as pretty as yours but I think I am no master of the double boiler. Probably let my chocolate get a little too hot. Anyway, still worked and they are delicious. Everyone loved. Thanks for this brilliant recipe!

  7. I love your healthy version of a tasty treat! Anything dark chocolate and coconut is considered nutritious by my standard and I could easily addict myself to this recipe! Beautiful and tasty!

  8. CarolineCaroline03-13-2013

    This is one of my most favorite combinations! I love chocolate and coconut SO MUCH! My daughter just saw this and asked if we can make them tomorrow. Of course, I said YES! Your site is beautiful. I love your photography.

    • Thank you Caroline. It really is an magical combination :) So glad you found the recipe and hopefully you’ll love the result!

  9. MariaMaria03-15-2013

    I couldn’t believe when I saw this recipe! Bounty has to be one of my favourites chocolates (as in fastfood chocolates). I had to try your recipe. Did put it in my blog with a link to yours, hope you don’t mind.

    • Hi Maria.
      Thats just great so glad they worked our fine (they look delicious) and always happy to inspire :)

  10. SofiaSofia06-20-2013

    Oh I really need to try these out – they look absolutley fantastic!

  11. Jo-AnneJo-Anne03-12-2014

    I’ve made a few of your recipes now, black bean cake, apple chick pea cake and iced coffee. I have just made this one and I misread the recipe and only put in 3/4 cup of coconut! However it still worked out, I put the coconut mixture in the freezer before dipping in chocolate and now they are back in the freezer so more like a chocolate coconut ice cream. I love your recipes, photos and food philosophy. Thank you.

  12. Jane BrownJane Brown03-16-2014

    I’m a little confused. Should I be using the solid part of the can of coconut milk or removing and discarding it?

  13. PaulaPaula07-11-2014


    Thank you for this recipe, I have tried it a couple of times now and it is delicious.

    I think it is worth emphasizing to make sure to use the double boiler to melt the chocolate; I tried to heat the chocolate in the microwave (this is how I usually melt chocolate) and it solidifies too quickly to be able to coat the bars properly.

    • Hi Paula. That is great to hear. Oh yes I would never ever melt chocolate in any other way than a double boiler, it is the only accurate way if you do not want to risk burning the chocolate.

  14. kramfitterknaskramfitterknas06-05-2015

    EJ ÆV. Alt gik godt, indtil jeg skulle dyppe det i chokolade… nu er det lige til at smide ud… Nåede ca. at dyppe to, før der var faldet så meget kokos i chokoladen, at det var umuligt at arbejde med…. Chokoladen også meget tyk og dermed ikke let at hælde over… Forslag til hvordan jeg undgår at kokos ødelægger chokoladen, og evt hvordan jeg kan gøre min chokolade mere flydende?

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