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.
149 K 4.7/5 (21 reviews)
Grade this recipe:
Keywords:
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 , 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.
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 €

Change currency:

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)
Other recipes you may also like
How to use gelatin
How to use gelatin
Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual.
July 9th 2018413 K4.8 7 min.
Potimarron (chestnut pumpkin) "au gratin"
Potimarron (chestnut pumpkin) "au gratin"
We could almost say a "Parmentier" of potimarron: a layer of left over cooked chicken, covered with potimarron purée and cheese, put to brown in the oven.
February 21th 2011265 K 24 1 hour 35 min.
Nonettes
Nonettes
Nonettes are small, jam-filled cakes from a bygone age. They originated in Dijon, where they were made by nuns (hence the name, which means "little nun" in French). The traditional version is closer to the French "pain d'épices", but this recipe has a more of a citrus flavour, made with marmalade.
June 2nd 201594 K4.4 1 hour 50 min.
Corsican tarts
Corsican tarts
Two typically Corsican ingredients are brought together in this recipe: chestnuts and clementines. Chestnut flour is used in the sweetcrust pastry and the tarts are filled with a mouth-watering clementine jelly.
February 23th 201490 K4.3 3 hours 25 min.
Enchiladas
Enchiladas
Enchiladas are tortillas (cornmeal pancakes), filled with a pre-cooked filling, then topped with grated cheese and browned in the oven.
May 8th 201959 K 1 hour 45 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-03-30)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
Note: We'll never share your e-mail address 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.

Back to top of page