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2-Ingredient Coconut Chocolate Bars with a smooth chocolate coating and a soft, creamy shredded coconut center.

2-Ingredient Coconut Chocolate Bars: Easy No-Bake Bounty at Home

Sarah
Make these easy 2-Ingredient Coconut Chocolate Bars at home with shredded coconut and sweetened condensed milk for a soft, creamy filling coated in rich melted chocolate. These no-bake homemade Bounty bars are simple to prepare, require no oven, and make a delicious treat for parties, holidays, or everyday chocolate cravings. With just a few simple ingredients and easy preparation steps, this homemade coconut chocolate bar recipe is perfect for beginners and can be made ahead of time.
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Prep Time 20 minutes
Chill Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 12 bars

Ingredients
  

  • 2 ½ cups 200 g shredded coconut
  • 1 can 397 g / 14 oz sweetened condensed milk
  • 200 g milk chocolate or dark chocolate
  • 1 teaspoon coconut oil or vegetable oil

Instructions
 

  • Mix the coconut filling: Combine the shredded coconut and sweetened condensed milk in a large bowl. Stir until evenly mixed and sticky enough to hold its shape.
  • Shape the bars: Form the mixture into approximately 12 rectangular bars, about 5–6 cm long. Press firmly and place on a parchment-lined tray.
  • Chill until firm: Freeze for approximately 15 minutes or refrigerate for around 30 minutes.
  • Melt the chocolate: Break the chocolate into pieces and combine with the coconut oil. Microwave in 30-second intervals, stirring until smooth, or melt gently over a double boiler.
  • Dip the bars: Coat each chilled coconut bar completely in melted chocolate using two forks. Let excess chocolate drip back into the bowl.
  • Set the chocolate: Return the coated bars to the parchment-lined tray and refrigerate for approximately 20 minutes, until the chocolate is firm.
  • Serve: Enjoy the homemade Bounty-style coconut chocolate bars chilled.

Notes

  • Use unsweetened shredded coconut to balance the sweetness of the condensed milk.
  • Add extra coconut if the filling is too wet, or a small amount of condensed milk if it is too dry.
  • Chill the bars thoroughly before dipping to prevent them from breaking apart.
  • Use milk chocolate for a sweeter coating or dark chocolate for a richer flavor.
  • Store in an airtight container in the refrigerator for approximately 5–7 days for best quality.
  • Freeze for up to approximately 2 months for best quality.
  • The coconut filling uses only two ingredients; the complete recipe includes four ingredients.
  • For variations, try white chocolate, mini coconut bites, or an almond pressed into the center of each bar.
Keyword 2-Ingredient Coconut Chocolate Bars, chocolate coconut candy, coconut chocolate bars, condensed milk coconut bars, easy coconut dessert, homemade Bounty bars, homemade Bounty recipe, no-bake coconut bars