Recommended, 2021

Editor'S Choice

Coconut candy bar just do it yourself

Make sweets yourself

Our favorite candy in summer: a homemade bounty bar. Coconut flakes and chocolate - ice-cold a pleasure. The easy recipe.

Our favorite candy in summer: a chocolate bar with a heart of delicate coconut flakes. Who likes Bounty will love our homemade candy.

Coconut flakes and chocolate - a duet to fall in love with. Not from the supermarket, but from your own kitchen. We were inspired by the sugary classic and are looking forward to a home-made chocolate-coconut bar.

Summer is coming to an end? Not with us! We extend the sunny season with our homemade bounty bars. A little tip: put the chocolate coconut bars in the freezer for a few hours. Caribbean ice cream pleasure!

You like coconut? Then you should definitely try our Raffaello cake and our Raffaello cream.

Chocolate-coconut bars

Ingredients (20 pieces)

1 tin (400 g) sweetened condensed milk, 2 teaspoons of vanilla extract, 240 g of grated coconut, 100 g of dark chocolate, 100 g of whole milk chocolate, 25 g of coconut oil, cling film, baking paper

preparation

1. Lay a rectangular shape (about 14 x 22 cm) with foil. Mix condensed milk, vanilla extract and grated coconut. Fill mass into the mold and spread evenly. Cover with foil and leave to cool for approx. 4 hours.

2. Halve coconut slices longitudinally, cut halves transversely into each approx. 10 strips. Round off the corners a bit. Put pieces on a plate and freeze for about 30 minutes.

3. Chop the chocolate roughly. Melt chocolate and coconut oil in a bowl over a warm water bath, stir well. Using a fork, dip the coconut bar into the melted chocolate, drain and place on a baking paper tray.

4. Before the chocolate has solidified, press grooves with a fork. Put the bar in the fridge for approx. 1 hour.

Top