Your Recipe Blog



Today’s no Bake doings!

  • Filling:
  • 2 cups coconut
  • 1 cup fresh cream
  • 1 cup condensed milk
  • 1 teaspoon of vanilla essence

Make sure your cup is the same size.
Mix well, if you’re mixture seem too sloppy, add a little more coconut till a moulding mixture but not too dry.
Cover the mixture and put it in the fridge for 20 min.
Then remove from fridge, start forming tiny chocolate bars by hand.
Put in freezer for an hour.

  • Topping:
  • 200 g chocolate

Melt chocolate and start dipping cold coconut bars into the chocolate, set on cling/lunch wrap to cool and Walla homemade Bounty chocolate. 😋🥰
To store I wrap it in cling/lunch wrap.

Photos: Jessica Williams

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