If you’re a fan of that iconic combination of creamy coconut wrapped in silky milk chocolate, these Homemade Bounty Chocolate Bars are going to be your new obsession. They taste just like the real thing — maybe even better — and you’ll love how simple they are to make at home with just a handful of ingredients.
This recipe creates a soft, melt-in-your-mouth coconut center, finished with a glossy chocolate shell. They’re perfect for gifting, snacking, or keeping tucked away in the fridge for when those sweet cravings strike.
Why You’ll Love These Bounty Bars
- Easy to make – Just mix, shape, chill, and dip
- No baking required – Simple stovetop method and fridge setting
- Authentic taste – Just like store-bought Bounty, but better
- Customizable – Use dark chocolate, add a pinch of salt, or drizzle with white chocolate
- Keeps well – Store in the fridge for a week or freeze for later
Ingredients (Makes 14 Bars)
- 1½ cups milk
- ¾ cup sugar
- 2 cups desiccated coconut
- ¼ cup cream
- 300 grams milk chocolate
How to Make Homemade Bounty Bars
Step 1: Make the Coconut Filling
In a large pan or kadai, combine milk and sugar over medium heat. Stir until the sugar dissolves completely.
Add desiccated coconut and stir well to combine.
Pour in the cream and continue stirring until the mixture thickens and begins to hold its shape — this usually takes 8–10 minutes.
Step 2: Shape the Bars
Transfer the coconut mixture to a plate and allow it to cool slightly.
Scoop out portions and shape into small, rectangular bars — similar to the classic Bounty shape.
Place them on a tray lined with parchment paper and refrigerate for 1 hour or until firm.
Step 3: Prepare the Chocolate Coating
Melt the milk chocolate using a double boiler method — stir continuously until smooth and glossy.
Allow the melted chocolate to cool slightly. If it’s too hot, it will melt the coconut bars when dipping.
Step 4: Dip and Decorate
Dip each chilled coconut bar into the melted chocolate using forks or tongs, ensuring a full, even coating.
Place the dipped bars back on the parchment paper.
(Optional) Use a butter knife to score three lines across the top to mimic store-bought Bounty bars.
Refrigerate for at least 1 hour or until the chocolate is fully set.
Tips for the Best Bounty Bars
- Use good quality chocolate – It makes a big difference in taste and texture
- Cool the coconut mix just enough to handle – Not too cold or it will harden
- Don’t skip chilling – It helps bars hold their shape while dipping
- Want less sweetness? Try using dark chocolate instead of milk
- Store in airtight container – Keeps fresh for up to a week in the fridge
Variations to Try
- Dark Chocolate Bounty – Use 70% cocoa for a rich twist
- Mini Bites – Make bite-sized rounds instead of bars
- Add texture – Stir in crushed almonds or cashews into the coconut mixture
- White Chocolate Coating – For a fun variation that kids love
Final Thoughts
These Homemade Bounty Chocolate Bars are pure, coconut-filled happiness. They’re surprisingly easy, wonderfully nostalgic, and make a fantastic DIY candy for parties or gifts.
Whether you’re recreating your favorite childhood treat or just want something sweet and satisfying from scratch, these bars will hit the spot every time.
Share Your Coconut Creations
Tried this recipe? I’d love to see how they turned out!
📸 Tag your bars, add your own twist, or comment below — maybe you added dark chocolate or sprinkled in some sea salt? Let me know!
Bounty Chocolate
Ingredients
- 1½ cups milk
- ¾ cup sugar
- 2 cups desiccated coconut
- ¼ cup cream
- 300 grams milk chocolate
Instructions
Step 1: Make the Coconut Filling
- In a large pan or kadai, combine milk and sugar over medium heat. Stir until the sugar dissolves completely.
- Add desiccated coconut and stir well to combine.
- Pour in the cream and continue stirring until the mixture thickens and begins to hold its shape — this usually takes 8–10 minutes.
Step 2: Shape the Bars
- Transfer the coconut mixture to a plate and allow it to cool slightly.
- Scoop out portions and shape into small, rectangular bars — similar to the classic Bounty shape.
- Place them on a tray lined with parchment paper and refrigerate for 1 hour or until firm.
Step 3: Prepare the Chocolate Coating
- Melt the milk chocolate using a double boiler method — stir continuously until smooth and glossy.
- Allow the melted chocolate to cool slightly. If it’s too hot, it will melt the coconut bars when dipping.
Step 4: Dip and Decorate
- Dip each chilled coconut bar into the melted chocolate using forks or tongs, ensuring a full, even coating.
- Place the dipped bars back on the parchment paper.
- (Optional) Use a butter knife to score three lines across the top to mimic store-bought Bounty bars.
- Refrigerate for at least 1 hour or until the chocolate is fully set.
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