Do you live in one of those families that always has the coconut chocolates left rejected in the candy tin at Christmas? I’m not sure why they’re so famously unpopular to be honest – so this recipe is for all those chocolate covered coconut lovers out there!
FYI: be sure to check out the note at the bottom of the recipe before you start!
Coconut barsPrint This
- 250g desiccated coconut
- 2 cans of full fat coconut milk (DO NOT SHAKE* [see notes])
- 4 tablespoons of maple or agave syrup
- 350g melted dark chocolate
Scoop out 300ml of the thick coconut milk/cream at the top of the cans, and empty into a bowl.
Add the desiccated coconut and maple/agave syrup, and mix to combine.
Using your hands, mould the mixture into approximately 10 bars, and place in freezer to set for 15 minutes.
After the bars have set, place them on a cooling rack, and gently pour dark chocolate over the top to cover them (top and sides).
Put the rack in the freezer to set for 5 minutes.
Gently turn the coconut bars over, and cover the bottom and any remaining white parts with more chocolate. We want them to completely covered for ultimate deliciousness.
Place the bars in the freezer for a further 5 minutes, before tucking in!
Store them in the fridge or freezer.
*If your coconut milk has been shaken about in your bag or you've accidentally given the tins a wiggle just leave them to settle for a little while before opening. We're only going to be using the thick layer of coconut cream from the top of the cans when the milk separates for this recipe. Don't throw the rest away though - you can save it for a delicious curry! Just transfer to a container and store in the fridge (don't keep in the tin!)