These Homemade Bounty Bar Truffles taste just like the Bounty Coconut and Chocolate Bar you’ve grown to love. Or you can make them into the Aussie classic: Coconut Ice.
While I have always enjoyed the sweet combination of juicy coconut flakes and milk chocolate in the Bounty bar, it was only recently that I discovered the Australian chocolate-free version of this tasty coconut treat: coconut ice.
Being the sucker for coconut that I am, I fell in love with it instantly and decided to make a more natural and less sugary version of the sweet that could be easily made into both coconut ice with its signature pink layer, and a Bounty truffle smothered in a thick layer of milk chocolate.
It took about four attempts to perfect the recipe (I wanted mine soft and just slightly chewy), but considering that each batch took only a few minutes to make, the “project” was more fun than hard work. And I am pleased to say the final result does taste like the coconut inside the Bounty! Yum!
- For the Homemade Bounty Bar Truffles:
- 75g copha (coconut oil)
- 125g desiccated coconut
- 100g pure icing sugar, sifted
- 1 egg white
- ½ tsp vanilla extract
- ½ tsp cream of tartar
- 60g milk chocolate for coating
- 30g dark chocolate for drizzling
- Melt copha in a small saucepan then set aside to cool.
- Beat egg white until it’s lightly aerated but still liquid.
- Combine sugar, coconut, cooled copha, egg white, cream of tartar and vanilla extract in a bowl and mix with a spoon.
- Add a drop of beetroot juice (or red food colouring if you must) to ⅓ of the mixture and mix well.
- Form into a rectangle on a piece of baking paper with the pink layer on top, place in the fridge to set. Cut logs into squares.
- Form small balls or logs out of the mixture.
- Place in the fridge for 20 minutes to chill.
- Melt both chocolates separately and dip each ball in milk chocolate to cover the bottom.
- Drizzle dark chocolate over the top of you like.
- Allow to set in the fridge.
- Remove from fridge a few minutes before serving.
- Keep in the fridge for upto 2 weeks – the sugar and fat will act as natural preservatives for the egg whites.