Bournville Chocolate and Coconut Candy Bar Recipe
Romi Bhattacharjee
91 Recipes
Nurtured by the nourishing meals of her mother and pishimoni (paternal aunt), Romi ...
Romi Bhattacharjee
91 Recipes
Nurtured by the nourishing meals of her mother and pishimoni (paternal aunt), Romi ...
Transform shredded coconut into chocolate coated candies with this easy recipe and recreate the nostalgic treat at home in just a few simple steps. Follow the recipe below and make yourself these decadent Bournville chocolate coconut candy bars today.
Difficulty:easy
Serves:8
Time:1 hour
Contains egg: No
Some treats capture the essence of the season, while others offer an evergreen delight you can enjoy all year round. Some bring the joy of the present moment, while others awaken a sweet nostalgia for familiar flavors you cherished as a child. A coconut candy bar might check all the boxes by capturing the seasonal essence, evergreen flavor, the joy of the present, and as well as the feel of sweet nostalgia that rekindles the sweet memories.
Coconut candy bars do not have a specific ori......Read More
Ingredients
8
Servings
For the Recipe
- Cadbury Bournville Chocolate - 1 large Bar
- Shredded Coconut - 1 & 1/2 cups
- Condensed milk - 1/2 cup
- Vanilla essence - 1/2 tsp
- Pinch of salt (optional)
Directions

In a large bowl, combine shredded coconut and sweetened condensed milk.

Add a splash of vanilla essence and a pinch of salt.

Mix thoroughly until well combined.

Transfer the mixture to a baking tray or any suitable flat dish. Spread it evenly and press down gently to compact. Let it sit for 30 minutes.

Once set, cut into bars or log shapes. Place them onto a parchment-lined tray.

Melt the chocolate in the microwave using 30-second intervals, stirring between each burst, or melt it gently over a double boiler until smooth and glossy.

Dip one end or half of each bar into the melted chocolate, allowing any excess to drip off.

Place the dipped bars back on the parchment-lined tray, and if desired, sprinkle with additional shredded coconut for garnish.

Refrigerate for 15–20 minutes, or until the chocolate is fully set. Serve and enjoy.
Store in an airtight container for up to 2–3 days.
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