Bounty bars used to be one of my favourite treats, chocolate and coconut together..yum! I have also read a few reports saying that Bounty bars are not gluten free…so best to make them yourself! It’s always better to make things yourself too, as you know what exactly has gone into it! You could even play around with the filling flavours too…add a spice or two to the coconut filling!
When I first made this, the coconut mixture was not as firm as I wanted. So I simply added more desiccated coconut to the mixture and it seemed to work. I have adjusted the recipe accordingly, but if your mixture initially is too wet, just add more coconut. Also, if you do not have Agave syrup you could use honey instead.
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6 Comments
MamaE
February 27, 2019 at 6:33 pmAngela? coconut cream, size can? I have a 6.8oz carton, a 5.4 oz can and a 13.5 oz. Can. What size can and ALSO? How much agave/honey to use? Does not show in ingredient list. Going to make these very soon! Thankyoul
ediblethings
February 17, 2012 at 4:04 pmOoh, thanks for this. I recently got a bit addicted to Cherry Ripes in Australia, but you can’t get them in the Northern Hemisphere. This could be the basis to make my own.
Angie C
February 17, 2012 at 4:12 pmCherry ripes? What are they…chunks of cherry in the coconut.?..omg…that sounds yummy if so….
ediblethings
February 17, 2012 at 7:20 pmYes, I think glacee cherries…
http://en.wikipedia.org/wiki/Cherry_Ripe_(chocolate_bar) The one in dark chocolate is the best. I intend to have a play with this very soon.
Angie C
February 18, 2012 at 9:38 amYou MUST let me know when you have finished this…sounds divine!
Marta´s Kitchen
February 17, 2012 at 1:47 pmWhat a great idea! Bounty is one of my favourite chocolate bars!!I´ll try this one out!