Homemade Coconut ‘Bounty’ Bars (Lactose Free!)

Welcome back to another delicious lactose free recipe. For this weeks recipe I wanted to take a classic chocolate bar and make it lactose free. I present these delicious homemade bounty bars. Take a sweet coconut filling smothered in chocolate, add on a dark chocolate drizzle and sprinkle with some coconut to finish. 

  This recipe makes 9 very large chocolate bars (10cm by 5cm) . To make smaller bars simply use a smaller mold or just cut the coconut bars smaller and dip it in the chocolate rather than using a mold.  

The recipes on this website have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
  • Difficulty: Easy
  • Category:
Servings: 9 yield(s)
Prep Time: 30 mins
Cook Time: 120 mins
Total Time: 150 mins
Ingredients
  • 4 &1/2 cup Desiccated coconut
  • 1 cup Condensed coconut milk (Brand used - Pandaroo )
  • 3/4 cup Icing sugar (sifted )
  • 300 g Milk chocolate (lactose free) (Brand Used - Sweet William )
  • 1/2 cup Dark chocolate (lactose free) (Brand Used - Sweet William )
  • Piping bags
  • Clingwrap
  • Brownie tin
  • Oil spray
  • 2 6 Capacity rectangle silicone molds (10cm by 5cm rectangles)
Instructions
  1. Line your brownie tin with clingwrap. A trick to make it stick is to spray the bottom of the tin with cooking oil. This helps the clingwrap stay in place.
  2. In a large bowl add the coconut and icing sugar. If the icing sugar is lumpy make sure you sift it first. Add in the condensed coconut milk. Stir well.
  3. The mixture will be quite sticky.
  4. Spoon the mixture into the prepared tin.
  5. Flatten down the mixture and make sure it is pressed into all the corners.
  6. Cover the whole tin with clingwrap and place in the fridge for several hours to harden.
  7. When the coconut slice is hardened you can remove it from the tin by pulling on the clingwrap.
  8. Use a cutting board and sharp knife to clean up the edges.
  9. Cut into rectangles that fit within your molds. There needs to be enough room to surround the coconut with the chocolate or the coconut will show through.
  10. Place the milk chocolate into a microwave proof bowl. Place in the microwave for twenty seconds. Take out and stir using a metal spoon. Remove the spoon and place back in the microwave for another twenty seconds. The mixture should have melted slightly. Stir until the rest of the lumps have melted through. The residual heat should be enough to finish melting the other lumps.
  11. Pour some of the chocolate into each of the molds, about 1/4 full.
  12. Add in the pre cut coconut slice. Press down slightly.
  13. If you press down too hard there will be spots of coconut showing though the chocolate.
  14. Fill up the molds with the rest of the chocolate.
  15. Cover with clingwrap and place the bars to set in the fridge.
  16. When the chocolate has completely set you can move onto decorating.
  17. Place the dark chocolate into a microwave proof bowl. Place in the microwave for twenty seconds. Take out and stir using a metal spoon. Remove the spoon and place back in the microwave for another twenty seconds. The mixture should have melted slightly. Stir until the rest of the lumps have melted through. The residual heat should be enough to finish melting the other lumps.
  18. Spoon the chocolate into the piping bag and grab some extra coconut.
  19. Carefully remove the chocolate bars from the molds and place onto a baking tray lined with paper.
  20. Cut a small amount of the piping bag so it creates a small hole. Drizzle the dark chocolate over each chocolate bar and sprinkle with coconut.
  21. Serve, devour and enjoy.