Chocolate coconut bars

Name: Chocolate coconut bars
Prep time: 60 min
Total time: 60 min
Yield: 12
Ingredients: Shredded coconut 1 cup; Milk Chocolate 1 ½ cup; Condensed milk ½ cup; Fine salt 1 pinch; Shredded coconut to taste

it es br de fr

Vegetarian

Difficulty: Easy
Prep time: 60 min
Makes: 12 pieces
Cost: Average
Note + cooling time

PRESENTATION

Chocolate coconut bars bring together everything families want in easy dessert recipes—simple, quick, and absolutely DELICIOUS. These no-bake bars always catch the eye with their shiny, smooth chocolate coating and chewy, soft coconut center. When you cut into them, the thick layer of rich dark chocolate cracks just enough to reveal that naturally sweet inside...really makes you want a second piece right away! While the outside gives that great snap, every bite mixes a little moist coconut goodness with a perfectly set chocolate shell. Works for those quiet afternoons when you just want a little chocolate treat, or for sharing at family gatherings where everyone appreciates a fun dessert. Since they're plant-based, these bars also run high on the list for vegan dessert ideas and gluten-free bars that nobody feels left out eating. Birthday parties, cozy movie nights, quick weekday treat—honestly, there's no wrong time to enjoy that nice, sweet combo. Home cooks come back to chocolate coconut bars again and again because they look good, taste great, and always get smiles around the table.

Busy families lean on chocolate coconut bars because they mean dessert in no time—without needing the oven. That really stands out when you're after easy dessert recipes sure to work whether you eat plant-based, need gluten-free, or are just craving something simple and delicious. They're just right as afternoon lunchbox fillers, teatime snacks, or a quick late night dessert fix (go ahead...no judging!). Because these no-bake bars don't melt too fast, they're nice tucked into picnic baskets for park days or put on a pretty plate for last-minute get-togethers. Layer a little vegan-friendly icing for BIG birthday wow, or add a simple sprinkle of shredded coconut over the shiny top if you want a party-ready look with almost zero effort. Another good thing—switch up flavors with dairy-free milk or dark chocolate for more sweet fun. Really, these chocolate coconut bars fit just about any occasion and taste just as nice enjoyed with family, shared at work, or packed up as homemade gifts that always get remembered. Every bite reminds you why simple recipes can be the most loved ones.

INGREDIENTS

Ingredients for 12 pieces: Shredded coconut 1 cup (200 g); Milk Chocolate 1 ½ cup (250 g); Condensed milk ½ cup (150 g); Fine salt 1 pinch

For the decoration: Shredded coconut to taste

Preparation

How to prepare Chocolate coconut bars

To prepare chocolate coconut bars, place the shredded coconut in a bowl. Add the condensed milk 1 and stir with a spatula 2. Now add the salt 3 and stir some more.

Place the mixture on a sheet of parchment paper 4 and press it by hand 5 to form a 5.5 x 4 inch rectangle. It will need to be 0.8 inches thick 6. Leave to cool in the refrigerator for around 1 hour.

Remove the mixture from the refrigerator; use a long bladed knife to cut it in half lengthwise 7 and then into 6 pieces lengthwise, to make 12 bars 8. Delicately shape each one by hand to smooth the corners 9.

Place them on a tray as you shape them one by one 10, then leave them in the refrigerator. In the meantime, finely chop the chocolate 11 and place 7 oz in a bowl and 1.8 oz in another 12.

Melt the chocolate in a bain-marie or in the microwave. With the latter, heat in short bursts of a few seconds each so as not to burn the chocolate; stir every 30 seconds until fully melted 13. In the meantime, remove the bars from the refrigerator; they should not be too cold otherwise when coated the chocolate would crystallize immediately. As soon as the chocolate melts, add the part you left to one side 14 and stir with a spatula. Continue stirring until the chocolate reaches 86°F (30°C). This chocolate tempering technique is called seeding, and is the simplest method. In the meantime, line a grille with a sheet of parchment paper.

As soon as the chocolate reaches the right temperature, dip the bars in it, using a fork 16. Remove the bars from the chocolate and gently tap to remove any excess chocolate 17. Place them on the grille 18 and continue covering the rest of the bars in the chocolate.

Decorate with a little shredded coconut on the surface 19 and leave to crystallize at room temperature 20. If it's too hot, then place the bars in the refrigerator. You can serve the chocolate coconut bars as soon as the chocolate fully dries.