Classic Coconut Ice meets our favourite Bounty bar chocolate to create these deliciously simple Coconut Bounty Balls. Little balls of chocolate coated coconut heaven, they’re the perfect afternoon sweet treat!
QUICK AND SIMPLE NO-BAKE RECIPE
These Coconut Bounty Balls could not be any easier! And here’s why this bounty chocolate recipe is becoming my new go-to sweet snack:
- 15 minutes to make
- 5 staple ingredients
- no mixer involved
- 1 bowl ingredient dump for the filling
- it makes 40 balls and they last for weeks in the fridge (but mine disappear real quick!)
5 INGREDIENT COCONUT BOUNTY BALLS
- Condensed Milk: I use Nestlé -I grew up on this stuff (it was made in my hometown).
- Pure Icing Sugar: Use the pure stuff, not the icing sugar mix
- Desiccated Coconut: McKenzies brand always works well for me (the homebrand stuff is too dry)
- Vanilla Extract: Use the best you can find
- Milk Chocolate: I’m a chocolate snob, so I only coat my Coconut Bounty Balls in the good stuff! Lindt, Callebaut or Felchlin.
HOW TO MAKE THESE LITTLE BOUNTY CHOCOLATES
This is so simple!
- Dump everything but the chocolate into a bowl and mix until fully combined.
- Scoop out mixture with a small ice cream scoop and roll into balls.
- Melt the chocolate, then dip each ball to coat.
- Sprinkle over a little coconut.
STORING COCONUT BOUNTY BALLS
Placed into the fridge in an airtight container, these little balls of chocolate coated coconut ice will keep for around 1 month. Good luck, though, as they’ll be gone in no time!
I hope you enjoy this recipe. It’s a sweet old fashioned favourite that I’ve turned into a perfect little treat. A homemade Bounty bar, but in a ball! And please….don’t forget to rate my recipe or leave a comment -I’d love to hear from you!
FOR MORE NO-BAKE TREATS, CHECK OUT:
Coconut Bounty Balls
Ingredients
- 225 g Pure icing sugar sifted
- 225 g Fine desiccated coconut plus extra for sprinkling
- 200 g Condensed milk
- 2 tsp Vanilla extract
- 200 g Eating quality milk chocolate
Instructions
- Sift the icing sugar into a large bowl
- Add the desiccated coconut, vanilla and condensed milk
- Use a silicone spatula to thoroughly combine the ingredients. Mixture will be stiff
- Using a teaspoon or small ice-cream scoop, scoop out mixture and roll into balls. Repeat until all mixture is rolled
- In a small, microwave safe container (not glass -see notes) melt the chocolate for 1 minute on high. Stir vigorously for about 20 seconds. If the chocolate is still not melted, heat again for 10 seconds, then stir vigorously again until chocolate is smooth
- Dip each ball into the melted chocolate and use a fork to coat it and lift out, shaking off the excess chocolate.
- Place on a baking sheet, then sprinkle with extra coconut.
- Store in an airtight container in the fridge for 1 month
Notes
- use a microwave safe plastic bowl, as plastic won't continue to heat up. Glass retains heat and will continue to heat the chocolate, causing the chocolate to overheat.
- when melting chocolate in the microwave, make sure you stir the chocolate vigorously. It may look like it hasn't melted, but if stirred for 10-20 seconds, the chocolate can become smooth. After the initial 1 minute, it may need a couple of 10 second burst to fully melt.
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