Wholesome Cook
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Homemade Bounty Bar Truffles // Coconut ice

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.

Homemade Bounty Bar Truffles // 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

Homemade Bounty Bar Truffles // Coconut ice
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Homemade Bounty Bar Truffles // Coconut ice

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...
Servings: 16

Ingredients

  • For the Homemade Bounty Bar Truffles:
  • 75 g coconut oil
  • 125 g desiccated coconut
  • 100 g pure icing sugar sifted
  • 1 egg white
  • 1/2 tsp vanilla extract
  • 1/2 tsp cream of tartar
  • 60 g milk chocolate for coating
  • 30 g dark chocolate for drizzling

Instructions

To make the Homemade Bounty Bar Truffles:

  • 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.

For coconut ice:

  • Add a drop of beetroot juice (or red food colouring if you must) to 1/3 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.

For Homemade Bounty Bar Truffles:

  • 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.

To Store:

  • 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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12 comments

Young Wifey January 11, 2011 at 9:23 am

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!

Reply
Wholesome Cook January 11, 2011 at 9:25 am

You’re making me want one right now!! *wanders over to the fridge to have a truffle* I’ve never had Mounds, I wish I had!

Reply
Succuleux January 11, 2011 at 1:35 pm

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

Reply
eatmarvin January 11, 2011 at 9:11 pm

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

Reply
Wholesome Cook January 11, 2011 at 10:15 pm

This one tastes a lot like the Darrell Lea one (PS I only discovered coconut ice a couple weeks ago!!)

Reply
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Tracy August 20, 2012 at 10:53 am

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

Reply
Martyna @ Wholesome Cook August 20, 2012 at 10:55 am

Of course! ;-)

Reply
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