John Myers
Bounty, Do It Yourself
The perfect bounty, do it yourself recipe with a picture and simple step-by-step instructions.
- 220 g Coconut cream (solid part of coconut milk)
- 40 g Coconut butter
- 40 g Coconut oil
- 60 g Coconut blossom syrup (alternatively agave syrup)
- 4 tbsp Powdered sugar
- 1 Pck. Vanilla flavor
- 1 pinch Salt
- 4 tbsp Cream
- 200 g Desiccated coconut
- 150 g Milk chocolate
- 150 g Dark chocolate
- 30 g Coconut oil or coconut fat
- It is advisable to buy creamy (!) Coconut milk. (It should not “gurgle” when shaken. Then put the can in the refrigerator overnight, so the liquid separates better from the solid mass and can be better removed. The amount of cream should be 220 g. The coconut water can you can continue to use it for cooking, or dispose of it.
- Heat coconut cream, sauce, oil, syrup, vanilla flavor, salt and cream in a saucepan over low heat until everything has become liquid. Add desiccated coconut and mix everything well. The mass is a bit crumbly at first.
- 2 Rinse flat, rectangular bowls with cold water and line them with cling film so that the edges protrude. It can also be a large one, but the mass filled in should not be thicker than 8 mm when pressed.
- Pour the mixture into the bowl (s) and press it down firmly with a moistened tablespoon and smooth. Put in the fridge overnight and let it set.
- Tilt the solid plates onto a surface, peel off the foil and cut into small bars with a sharp knife. Clean the knife under hot water every now and then (cuts better). For me the size of the plates was 24 pieces.
- First, melt the milk chocolate with 15 g of coconut oil or fat in a water bath. Gradually dip half of the bars and – drained well – place them on a base lined with baking paper. Then do the same with the remaining bars with the dark chocolate. The dipping should be done quickly, otherwise the blanks of the bars will become soft again. When the bars are so firm at room temperature that the chocolate no longer shines, straighten any wide edges with a knife and remove them from the paper. For further hardening, place on a new surface and place in the refrigerator for a few hours.
- Afterwards …….. let it taste for yourself ….. or give it away.
- Note 8: If you are looking for the cream and powdered sugar in the ingredients photo ….. I only decided to add it during preparation and after seasoning.
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