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Like Bounty

Name: Like Bounty
Prep time: 1 h 49 min
Cook time: 5 min
Total time: 1 h 54 min
Yield: 6 people
Cuisine: French
Ingredients: 250 g unsweetened coconut milk; 100 g liquid cream; 30 g caster sugar; 10 g vanilla sugar; 4 g agar-agar; 2 tablespoons Malibu rum; 200 g chocolate sauce; 50 g toasted flaked almonds

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.

164 K 4.7/5 (21 reviews)439478

Duration

1 hour 55 min.

Difficulty

Easy

Last modified on: August 1^st 2011

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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: 595 grams

Times for this recipe

Preparation

45 min.

Resting

1 hour 5 min.

Cooking

5 min.

All in all

1 hour 55 min.

Preparation 45 min.

Resting 1 hour 5 min.

Cooking 5 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end 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.

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.

Stage 5 - ⌛ 35 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).

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.

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!].

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	8 g RDI=12 %	78 g RDI=30 %	61 g RDI=84 %	332 kcal RDI=17 %	1,392 kJ RDI=17 %
Per person	7 g RDI=12 %	77 g RDI=29 %	60 g RDI=83 %	329 kcal RDI=16 %	1,378 kJ RDI=16 %
Whole recipe	47 g RDI=73 %	464 g RDI=175 %	363 g RDI=498 %	1,974 kcal RDI=99 %	8,267 kJ RDI=99 %