Homemade Strawberry Coconut Bounty Bars
These Strawberry Coconut Bounty Bars combine a soft, chewy coconut center with sweet strawberry flavor and a rich chocolate coating. They’re completely homemade, easy to prepare, and require no oven.Yield: 10–12 bars
Prep time: 20 minutes
Chilling/freezing time: 1½–2 hours
Total time: About 2 hours
🛒 Ingredients
🍓 Strawberry Coconut Filling
- 1½ cups (120 g) unsweetened shredded coconut
- ½ cup (120 g) strawberry puree
- 3 tbsp sweetened condensed milk
- 2 tbsp coconut cream
- 1 tbsp honey or maple syrup
- 1 tsp vanilla extract
- ½ tsp lemon juice
- Pinch of salt
🍫 Chocolate Coating
- 7 oz (200 g) milk or dark chocolate
- 1 tbsp coconut oil
Optional decoration
- 2 tbsp freeze-dried strawberries, crushed
- 2 tbsp toasted coconut
- A few thin strawberry slices
👩🍳 Instructions
1. Make the strawberry puree
Place about ¾ cup fresh strawberries in a blender or food processor.
Blend until smooth.
Measure out ½ cup (120 g) of puree.
For a completely smooth filling, strain the puree through a fine-mesh sieve to remove the seeds.
2. Concentrate the strawberry flavor
Pour the puree into a small saucepan.
Cook over medium-low heat for 5–8 minutes, stirring occasionally.
You’re looking for a slightly thicker puree with some of the water evaporated.
Remove from the heat and allow it to cool completely.
Don’t skip this step: reducing the puree gives the coconut filling a stronger strawberry flavor without making it too wet.
3. Make the coconut mixture
Add the shredded coconut to a mixing bowl.
Add the cooled strawberry puree, condensed milk, coconut cream, honey, vanilla, lemon juice, and salt.
Mix thoroughly with a spatula.
The mixture should be moist, sticky, and firm enough to hold its shape.
If it seems too wet, add another tablespoon or two of shredded coconut.
If it’s too dry, add a small spoonful of coconut cream.
4. Shape the bars
Line a small square baking dish or container with parchment paper.
Press the coconut mixture firmly into the dish, creating an even layer about ¾ inch (2 cm) thick.
Use the back of a spoon or the bottom of a glass to compact it.
5. Chill the filling
Place the dish in the freezer for 30–45 minutes.
You want the coconut mixture to become firm enough to cut cleanly, but not completely frozen solid.
6. Cut into bars
Lift the chilled coconut slab out using the parchment paper.
Cut into 10–12 rectangular bars.
If the mixture feels soft, return it to the freezer for another 10–15 minutes.
🍫 Make the Chocolate Coating
7. Melt the chocolate
Break the chocolate into small pieces.
Place it in a microwave-safe bowl with the coconut oil.
Microwave in 20-second intervals, stirring thoroughly between each interval.
Continue until the chocolate is smooth and completely melted.
Alternatively, melt it gently over a double boiler.
8. Coat the bars
Using two forks, carefully dip each chilled coconut bar into the melted chocolate.
Turn it over to coat all sides.
Lift it out and allow excess chocolate to drip back into the bowl.
Place the coated bar on a parchment-lined tray.
9. Decorate
Before the chocolate sets, sprinkle the bars with crushed freeze-dried strawberries or toasted coconut.
You can also drizzle a little extra melted chocolate over the tops for a bakery-style finish.
10. Chill until set
Place the bars in the refrigerator for 20–30 minutes, or until the chocolate coating is completely firm.
⭐ Tips for Perfect Strawberry Bounty Bars
Keep the filling firm
The strawberry puree contains water, so reducing it before adding it to the coconut is important.
Don’t use too much puree
Adding extra strawberry puree can make the filling soft and difficult to coat.
Chill before dipping
Cold coconut bars are much easier to handle and coat with chocolate.
Use good-quality chocolate
Dark chocolate gives a lovely contrast to the sweet strawberry-coconut filling, while milk chocolate makes the bars taste more like traditional Bounty candy.
Make clean cuts
For neat bars, use a sharp knife and wipe it clean between cuts.
🍓 Easy Variations
White Chocolate Strawberry Bounty
Coat the bars with melted white chocolate instead of dark or milk chocolate.
Raspberry Coconut
Replace the strawberries with raspberries and add a little extra lemon juice.
Strawberry Almond
Add 2 tbsp finely ground almonds to the coconut mixture.
Dark Chocolate
Use 70% dark chocolate for a less-sweet, richer version.
Pink Strawberry Coconut
Add 1–2 drops of natural red or pink food coloring to the filling for a pretty pink center.
🧊 Storage
Store the finished bars in an airtight container in the refrigerator for up to 5 days.
They can also be frozen for approximately 1 month. Place parchment paper between layers to prevent them from sticking together.
Let frozen bars sit at room temperature for 10–15 minutes before eating.
🍓 Serving idea
For the prettiest presentation, drizzle the finished bars with white chocolate and sprinkle with freeze-dried strawberry crumbs and toasted coconut. The combination of creamy coconut, bright strawberry, and chocolate tastes like a homemade tropical candy bar.
