If you tried the homemade coconut milk recipe I posted a few weeks ago then you were probably wondering what to do with all that beautiful organic coconut that is left behind. Well I’ve discovered just the thing.

A friend of mine (thanks Tesh) shared this recipe with me for homemade bounty bars and with the right encouragement (thanks Amanda) I set out to make them.

This recipe was super easy and tastes better than the real thing. Plus it felt awesome to find a use for that leftover coconut.

Here’s what you’ll need to make the bounty bar of your life:

• 2 cups desiccated coconut, or the leftover coconut from making homemade coconut milk

• ½ cup of coconut milk (make sure its full fat of you choose the store bought kind)

• 3 Tbsp coconut oil (I used the extra virgin kind)
• 4 Tbsp of 100% pure maple syrup, coconut syrup or agave nectar
• A pinch of sea salt

For the chocolate coating:

• 250g dark chocolate, I used Whittaker’s 72% but Green & Black’s Organics (70% or 85%) is a great option too.

Or, make you can make own chocolate coating:

• 5 Tbsp of  organic coconut oil
• 3 Tbsp of raw cacao powder
• 2 tsp of coconut syrup or maple syrup

In a saucepan mix the coconut milk, coconut oil & your natural sweetener. Heat gently over a low element, stirring until it is well blended and dissolved.

Stir in the desiccated coconut. Spoon this mixture into a container lined with baking paper and press firmly down.

Cool it right down in the fridge, until it becomes firm. When set, cut into bars and then place in the freezer to completely harden. This will make them more manageable when you coat them with chocolate.

In a double boiler, gently melt your chocolate over hot steaming water.

Remove melted chocolate from the element and, using a spoon and a bit of skill.. cover your cold coconut squares with melted chocolate! Make sure your coconut bars are freezing cold, and keep your

chocolate sitting over the hot water while you work to keep it from thickening.

Once completely covered in chocolate, place the bounty bar on a sheet of baking paper until the chocolate sets. Store in the fridge, and Enjoy!