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Homemade Bounty Bars by the What Now Team

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What Now's Homemade Bounty Bars



2 cups desiccated coconut

1 cup full fat coconut cream

3 T coconut oil

4 T maple syrup

1 t vanilla

Pinch of sea salt

250g dark chocolate



  1. With the help of a grown up, in a saucepan mix the coconut cream, vanilla, coconut oil & maple syrup. Heat gently over low heat, stirring until it is well blended & dissolved.
  2. Stir in the desiccated coconut. Spoon this mixture in to a container lined with baking paper & press firmly down.
  3. Cool in the fridge until firm. When set, cut in to bars & pop in to the freezer to completely harden. This makes them more manageable when it comes time to coat in chocolate)
  4. Again, with the help of a grown up or get a grown up to do this bit for you melt your chocolate in a bowl over a pot of steaming water on the stove.
  5. Remove the chocolate from the stove & using a spoon & a bit of skill, cover your cold coconut bars with chocolate.
  6. Once covered in chocolate place the bar on a sheet of baking paper in the fridge until the chocolate sets.



When it comes to chocolate coating time, make sure your coconut bars are freezing cold & keep your chocolate sitting over the hot water while you work to keep it from thickening. You can substitute the maple syrup with any sweetener you like; golden syrup, date paste or a few teaspoons of plain sugar.