Chocolate Coconut Bonbons (AKA Homemade "Bounty" Bites)
If you’ve ever wanted to swan around the house and eat bonbons, or if you simply adore the union of rich dark chocolate and sweet succulent coconut, then these 4 ingredient Chocolate Coconut Bonbons are for you!
Servings: 20 bonbons
Ingredients
- 2 cups unsweetened shredded coconut NOT finely shredded
- ¾ cup condensed coconut milk *see notes
- 1.5 cups dark chocolate (confirm your chocolate is dairy free if vegan) cut into small pieces, or use chips/chunks
- 1.5 teaspoon coconut oil use virgin for more coconut flavour, but refined is fine too
- Optional toppings chocolate sprinkles, sea salt, crushed cacao nibs, ground nuts etc.
Instructions
- Prepare a medium size sheet pan with a sheet of wax or parchment paper - make sure the pan can fit into your fridge and freezer. Set aside.
- Set up your bain-marie - find a small to medium sized heatproof glass or ceramic bowl that will fit snugly on top of a small to medium sized pot without touching the water below. Add a few cups of water into the pan, put the bowl back on top and set aside.
- Add the shredded coconut and condensed coconut milk to a medium size mixing bowl. Mix thoroughly, making sure all of the coconut is well combined with the condensed milk. Using a small 1 tablespoon scoop, a round tablespoon measure or a spoon if needed, scoop the mixture out onto the prepared sheet pan. As you scoop, or if you are using a spoon, you may need to tidy up the edge or press the mixture down into the scoop/spoon to make sure you have nicely packed bites. Pop your prepared coconut centers into the freezer to firm up for about 10 minutes.
- While the coconut centers are in the freezer, place the chocolate and coconut oil into the bowl on top of your bain-marie. Put the pan onto the stove on medium heat until the water inside comes to a simmer, but turn the heat down if steam escapes - any steam or water touching your chocolate may cause it to seize. Melt until the chocolate and oil are melted and full stir together until you have a melted and glossy liquid.
- Optional: If you want to use some fun toppings, such as chocolate sprinkles, salt, or cacao nibs on top of your chocolate coconut bites, have those ready nearby in small pinch containers.
- Take your sheet pan with the coconut centers and place on the counter. Next to it, place a trivet on the counter and put your bowl of warm chocolate on top. Using two forks, or small tongs if you prefer, dip each coconut centre into the melted chocolate, turning around as needed to thoroughly coat the balls. If you have the patience to remove any excess chocolate, gently scrape the bottom of each bonbon across the edge of your bowl before moving back to your sheet pan, but this is not essential.
- Sprinkle your coated bonbons with toppings immediately if using. Continue until all the centers have been dipped, then move the tray to the fridge for at least 10 minutes to set up.
- Enjoy your bonbons at room temp - leave in a tin on the counter for a few days if they last that long, or store in the fridge if you can somehow leave them for longer than a few days!
Notes
Due to the high level of coconut fat in condensed coconut milk, a slight bit more preparation before use may be required before incorporating it into a recipe. If you find that the coconut solids have settled and hardened in the can, either warm the can up in a bowl of hot water before using, or scoop the contents into a bowl and give it a quick zap in the microwave, followed by a quick stir to incorporate into a smooth mixture before proceeding.