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.
102,6234.7/5 for 21 ratings
Last modified on: August 1st 2011
For 6 people, you will need:
- 1
250 g unsweetened coconut milk - 2
100 g liquid cream - 3
30 g caster sugar - 4
10 g Vanilla sugar - 5
4 g agar-agar - 6
2 tablespoons Malibu rum (optional) - 7
200 g Chocolate sauce - 8
50 g Toasted flaked almonds (optional) - Total weight: 674 grams
How long does it take?
Time required for this recipe:
Keeping: The coconut fondant (without the chocolate sauce) will keep for several days in the fridge.
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 44 min. | 1 hour 5 min. | 5 min. | 1 hour 54 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 5 min.
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.
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.
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.
Leave to cool for 5 minutes and add 2 tablespoons Malibu rum. Whisk again to mix thoroughly.
Stage 4 - 1 hour
Pour the prepration into small moulds, preferably in silicon, which makes turning out easier.
Leave to set in the fridge for about an hour.
Leave to set in the fridge for about an hour.
Stage 5 - 32 min.
Prepare a chocolate sauce.
Stage 6 - 5 min.
Arrange 3 coconut fondants on each plate (or whatever is appropriate for the size of mould used).
Stage 7 - 5 min.
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).
Decorate with a few soft fruits or a little whipped cream (Chantilly).
Stage 8
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.
Nutritional information
How much will it cost?
- For 6 people : 3.61 €
- Per person : 0.60 €
Source
Home made, warmly dedicated to Alison, who loves coconut. [Ooooh! The translator blushes at this point!].More recipes?
This recipe uses (among others) | Unsweetened coconut milk: You can check-out other recipes which use it, like for example: Bounty-style tart for Alison, Coconut-vanilla cream for Elsa , African style chicken, ... All |
 | Chocolate sauce: You can get more informations, or check-out other recipes which use it, for example: Profiteroles, Poire Belle Hélène, ... All |
| Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Tandoori-flavoured chicken with leeks, Tatin apples with mascarpone cream, Maroilles cheese quiche, Madras rice, Sausage mushroom and cheese crumble, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Panettone, Apple crisps, Caramelised apple pie, Pear and lime meringue pie, Pogne de Romans, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-09-22)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.