Homemade Bounty Bar Truffles // Coconut ice

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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!


Homemade Bounty Bar Truffles // Coconut ice
Author: 
Recipe type: bounty, chocolate bar, coconut, candy, sweets
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Because the recpipe uses raw egg whites, make sure that you prepare your truffles // coconut ice with the freshest possible eggs. That way they will keep in the fridge for a couple of weeks. That's if they last that long...
Ingredients
  • 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
Instructions
To make the Homemade Bounty Bar Truffles:
  1. Melt copha in a small saucepan then set aside to cool.
  2. Beat egg white until it's lightly aerated but still liquid.
  3. Combine sugar, coconut, cooled copha, egg white, cream of tartar and vanilla extract in a bowl and mix with a spoon.
For coconut ice:
  1. Add a drop of beetroot juice (or red food colouring if you must) to ⅓ of the mixture and mix well.
  2. 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.
For Homemade Bounty Bar Truffles:
  1. Form small balls or logs out of the mixture.
  2. Place in the fridge for 20 minutes to chill.
  3. Melt both chocolates separately and dip each ball in milk chocolate to cover the bottom.
  4. Drizzle dark chocolate over the top of you like.
  5. Allow to set in the fridge.
  6. Remove from fridge a few minutes before serving.
To Store:
  1. Keep in the fridge for upto 2 weeks - the sugar and fat will act as natural preservatives for the egg whites.

 

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Comments:

14 Responses to Homemade Bounty Bar Truffles // Coconut ice

  1. Young Wifey says:

    Yum! In the US we have Mounds bars, but I def. get a Bounty Bar anytime I go visit my sister in the UK… I love the bounty ice lollies!

  2. Succuleux says:

    ohhh i looove love love coconut ice…but never make it. Those bounty truffles look delicious too!

  3. eatmarvin says:

    I love Coconut Ice! I never knew that making it was easier than I thought. Thanks for the recipe. :)

  4. Tracy says:

    I love bounties but these look so much more amazing… I think I might make these… For the children of course hehe.

 

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