Gluten-Free, Dairy-Free Chocolate Rainbow Coconut Bars
Gluten-Free, Dairy-Free Chocolate Rainbow Coconut Bars
These are my family’s version of the chocolate Bounty Bars. A favourite pre-food intolerance and so of course as a Mum I had to recreate them. I use a Coconut Ice recipe which of course is traditionally pink and white, but with young children in the home, I let them experiment with colours. You could make these and keep them white, or choose the colours you want and make patterns or rainbows. The options are limitless really! These ‘Bounty Bars’ are called Chocolate Rainbow Coconut Bars in our home and are of course gluten-free and dairy-free.
Ingredients:
250g dairy free condensed milk (we have two recipes online, one using coconut milk and one using powdered milk)
250g sifted icing sugar (plus extra for dusting worktops during recipe)
200g desiccated coconut
1/2 tsp vanilla extract (optional)
Food colouring - colours optional!
Chocolate of your choice for coating (we make our own: recipe here)
Method:
Using a wooden spoon, mix the dairy-free condensed milk and icing sugar. This will become stiff.
Add in the desiccated coconut and mix until it is combined. The children love using their hands at this point!
Split the mix into as many colours as you want!
If you are making a rainbow then try and split it into similar amounts. You can use a weighing scale at this point if you want to be accurate.
Add a small amount of food colouring to each section.
Dust the worktop or chopping board with icing sugar; otherwise the mixture will stick.
Shape the mixture into a rectangle and place the colours on top of each other. You can use your hands or a rolling pin at this point. Shape directly into a lined cooking tin if you prefer.
The coconut ice should be no more than 3 to 4 cm thick.
Leave uncovered for at least 1 hour for it to begin to set.
Cut the coconut ice into bars ready for the chocolate.
Leave for a few more hours or overnight to set. You may need to place it in the fridge for this to occur.
When the bars are ready, make or melt the chocolate. You can use the recipe in the link above if you wish to make your own.
Dip the bars into the chocolate. Remember the chocolate is hot! This part is for adult supervision!
I find it easier to use two spoons to dip the chocolate and retrieve them from the hot chocolate. Once you are happy they are coated place them onto the cooling rack.
Leave the chocolate covered coconut ice for a few hours for the chocolate to harden.
Additional Notes:
I have kept coconut ice for up to a month in an airtight container. It usually doesn’t last that long in our home!
Equipment Used:
Bowls
Measuring Scales
Storage containers
Spoons
Chopping board
Rolling pin
Saucepan
Cooling rack.
