Ingredients
2 cups shredded coconut (unsweetened or sweetened)
1 cup sweetened condensed milk
1 tsp vanilla extract (optional)
200–300 g milk chocolate (or dark chocolate)
1 tbsp coconut oil or butter (optional, for smoother chocolate)
👩🍳 Instructions
Make the coconut filling
In a bowl, mix the shredded coconut with the sweetened condensed milk.
Add vanilla if using.
Mix until it becomes sticky and holds together.
Shape the bars
Take small portions and shape into rectangular bars (like in the image).
Place them on a tray lined with parchment paper.
Chill
Refrigerate for 30–60 minutes (or freeze for 15–20 minutes) until firm.
Melt the chocolate
Melt chocolate using a double boiler or microwave in short bursts.
Stir in coconut oil or butter for a smoother coating (optional).
Coat the bars
Dip each coconut bar into the melted chocolate.
Use a fork to lift and let excess chocolate drip off.
Set
Place coated bars back on the tray.
Let them set at room temperature or refrigerate until the chocolate hardens.
✅ Tips
Use dark chocolate if you want less sweetness.
Keep refrigerated for best texture.
You can add a pinch of salt for contrast.