Like Bounty


Like Bounty
You will no doubt be familiar with Bounty, the chocolate-covered coconut bar. Here's a melt-in-the-mouth version "on a plate" for a chic dessert.
151 K 4.7/5 (21 reviews)
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Last modified on: August 1st 2011
For 6 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 45 min.
Resting: 1 hour 5 min.
Cooking: 5 min.
All in all: 1 hour 55 min.
When should you start or finish this recipe?
If you start now, at 11:50, you will finish around : 13:40.Change start time
To finish around 7pm, you'll need to have started before: 17:40.Change end time

Step by step recipe


Stage 1 - 5 min.
Like Bounty
Melt together in a pan over low heat: 250 g unsweetened coconut milk, 100 g liquid cream, 30 g caster sugar and 10 g vanilla sugar.

Stage 2 - 2 min.
Like Bounty
When the mixture begins to simmer, add 4 g agar-agar and whisk to mix thoroughly. Bring back to simmering again while still whisking.

If you have an electronic thermometer, check that the mixture reaches 85°C (185°F) for the agar-agar to react.

Stage 3 - 5 min.
Like Bounty
Leave to cool for 5 minutes and add 2 tablespoons Malibu rum. Whisk again to mix thoroughly.

Stage 4 - 1 hour
Like Bounty
Pour the prepration into small moulds, preferably in silicon, which makes turning out easier.

Leave to set in the fridge for about an hour.

Stage 5 - 35 min.
Like Bounty
Prepare a chocolate sauce.

Stage 6 - 5 min.
Like Bounty
Arrange 3 coconut fondants on each plate (or whatever is appropriate for the size of mould used).

Stage 7 - 5 min.
Like Bounty
Coat with chocolate sauce and scatter 50 g toasted flaked almonds over if desired.

Decorate with a few soft fruits or a little whipped cream (Chantilly).

Stage 8
Like Bounty
To really surprise your guests, be sure to cover the fondant completely with the chocolate sauce, so that no white is visible and the coconut is discovered with the first spoonful.
Remarks
If you'd like the texture to be closer to the real Bounty, you can add a tablespoon or two of dessicated coconut to the mixture.
Keeping: The coconut fondant (without the chocolate sauce) will keep for several days in the fridge.
Source: Home made, warmly dedicated to Alison, who loves coconut. [Ooooh! The translator blushes at this point!].
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe50 RDI=20 %460 RDI=40 %360 RDI=60 %4,890 RDI=250 %20,480 RDI: 250 %
Per 100 g8 RDI=3 %80 RDI=7 %60 RDI=9 %820 RDI=40 %3,450 RDI: 40 %
Per person7 RDI=3 %80 RDI=7 %60 RDI=9 %820 RDI=40 %3,410 RDI: 40 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Nuts
How much will it cost?
  • For 6 people : 2.60 €
  • Per person : 0.45 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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