Homemade Bounty w. Dark Chocolate & Coconut filling

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Homemade Bounty w. Dark and Rich Chocolate Coating & Creamy Coconut filling

Servings bars

Calories 57kcal

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!