I still remember the first time I made these three-ingredient Bounty bars in my kitchen—the moment the shredded coconut hit the sweetened condensed milk, the whole room filled with that unmistakable tropical aroma that instantly lifted my mood. It felt almost unbelievable that something so quick, so simple, and so inexpensive could taste exactly like the classic candy bar I grew up loving. As the bars chilled in the freezer, I kept peeking in like a kid waiting for dessert, and when I finally dipped them into the warm melted chocolate, I knew this would become one of my go-to no-bake treats.
Why You’ll Love This Recipe
You’ll love this recipe because it gives you the full creamy-coconut, chocolate-coated magic of store-bought Bounty bars without any complicated steps—and you’ll feel like a kitchen genius even though it takes just minutes to prepare.
Ingredients
- 100 g shredded coconut (unsweetened or sweetened both work)
- 140 g sweetened condensed milk
- 150 g milk chocolate
These three ingredients may look simple, but they work together beautifully. If your coconut flakes are extra dry, you can add a teaspoon more condensed milk to help bind everything; if they’re very fine, reduce the condensed milk slightly to avoid a too-soft center. You can use dark or white chocolate if you prefer, but milk chocolate gives the most authentic “Bounty bar” flavor. Avoid evaporated milk because it lacks the sweetness and thickness needed for the filling to hold its shape.
Equipment Needed
- Mixing bowl
- Spoon or spatula
- Baking sheet
- Parchment paper
- Microwave-safe bowl (or small pot for stovetop melting)
These tools keep the recipe easy and fuss-free. The parchment paper is especially helpful—it prevents sticking and makes lifting and transferring the bars effortless. I’ve tried skipping it once and regretted it immediately. A microwave-safe bowl makes melting chocolate quickly doable, but if you prefer more control, a stovetop double-boiler works beautifully too.
Step-by-Step Instructions
When I start making these Bounty bars, I always begin by tossing the shredded coconut into a bowl, then slowly mixing in the sweetened condensed milk. The texture changes almost instantly, turning into a soft, sticky mixture that holds together when squeezed. I love this step because it’s so tactile—your kitchen suddenly smells like coconut macaroons, and the mixture feels like soft candy dough. I scoop up small portions and shape them into little bars, pressing gently so they stay compact without being too dense.(See the next page below to continue…)