- My homemade bounty bars

All it take is 3 ingredients and 5min. Yes, that’s all it takes to make these delicious, exotic Bounty bars. 

The first coconut/dark chocolate bars called ‘Mounds’ were made in 1920 and sold only in the US. 
Mars created a similar candy in the 50′ and marketed it internationnally first with milk chocolate then with dark chocolate with the red and white packaging. 

I’ve never tried the Mounds but it’s supposed to be moister and sweeter than the Bounty. 

Knowing the Bounty only, it’s the one I love and the one I made. I was so surprised by the result knowing the time I spent on it. 
It’s so easy to make, sweet but not too much and of course in addition to the pleasure I had to eat my own, I felt even less guilty as it’s more natural. It’s a great way to treat yourself now and then. 

For my vegan friends, you can replace the condensed milk by coconut milk and add some powdered sugar to your taste or even agave syrup to make your base more solid. 

Only 3 ingredients, and I made 8 bars with those quantites. 


Homemade Bounty bars


  • 425g/15 oz of milk or dark dessert chocolate
  • 360g/3 cups of shredded coconut
  • 340g/1 cup of sweet condensed milk


In a bowl, mix the coconut and condensed milk to obtain a thick paste. It’s sticky, it’s normal. With your hands, form some rectangles, press to keep the shape and put them on a baking tray with baking parchment. If you rinse your hands in between each bar, don’t dry them completely as it wll help to shape your Bounty (a bit like making sushi when you shape the rice, if you ever made some). When you used all the paste, put your baking tray in the freezer for 15/20min it will make the bars easier to coat with chocolate. 

Meanwhile melt your chocolate by boiling some water in a pan and putting your chocolate in pieces in a bowl on the top of the boiling water. Stir the chocolate and reduce the heat till the chocolate is melted. 

After the 15min spent in the freezer, coat your bars, dip them one by one in the choclate and roll them using 2 forks. 
Arrange them on a rack, if you don’t have one, a baking parchment will do after removing the excess of chocolate. 
If you are using a rack, don’t do like me and take your Bounty out of the rack as soon as the chocolate is dry otherwise it will stick to it. 

Once the chocolate is dry allow to cool down in the fridge for at least 30min before enjoying.







Leave a Reply