Name: No-Bake 3 Ingredient Bounty Balls
Prep time: 10 min
Total time: 40 min
Ingredients: 4 cups (360g) desiccated coconut; 395 g sweetened condensed milk; 250 g dark chocolate

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These No-Bake 3 Ingredient Bounty Balls are ready in no time at all... and taste just like a real Bounty bar! Made from condensed milk, coconut and chocolate - they really should come with an addictive warning!

Do you know someone who loves Bounty bars? Or maybe it's you that's a fan of the delicious coconut-chocolate flavour combination. Well my friends, I am totally with you. I love, LOVE Bounty's. They really are the best... and I'm pretty sure whoever created them should be given some kind of award. Yep, they're that good.

Anyway, I had seen these super easy Bounty Balls on Pinterest about a zillion times and finally decided that I needed to make myself a batch. And boy oh boy, was that a good call!

All you need to make these fabulous little bites, is some desiccated coconut, a tin of condensed milk and chocolate melts to cover them. Because everything tastes better when it's covered in chocolate, right!?

Then it's simply a matter of mixing the coconut and condensed milk together, rolling the mixture into balls, popping them on a tray and into the freezer to harden, and then coating with the melted chocolate. Umm... easy-peasy!

These make pretty fab little foodie gifts, but just make sure you keep one (ahem ten) for yourself.

A close up of a plate of chocolate coated Bounty Balls with one split to show the white coconut texture inside

No-Bake 3 Ingredient Bounty Balls

5 from 7 votes

Print Pin Rate

Course: Dessert

Cuisine: Chocolate

Keyword: Chocolate Coconut Bounty Balls

Prep Time: 10 minutes

Chilling time: 30 minutes

Total Time: 40 minutes

Servings: serves

Calories: 257kcal

Author: Lucy - Bake Play Smile

Ingredients

▢ 4 cups (360g) desiccated coconut
▢ 395 g sweetened condensed milk
▢ 250 g dark chocolate

Instructions

Conventional Method

Place the coconut and condensed milk and mix until well combined and sticky.
Roll mixture into heaped teaspoon-sized balls and place onto a baking tray.
Place the tray into the freezer for 30 minutes to harden.
Place chocolate melts into the microwave.
Cook on 50% power in 30 second bursts until just melted (stirring each time with a dry metal spoon).
Using two forks, dip each of the coconut balls into the melted chocolate mixture, allowing any excess to drip off.
Place back onto the baking tray and drizzle with extra melted chocolate if desired.
Repeat with remaining balls.
Keep refrigerated in an airtight container for up to 5 days.

Thermomix Method

Add the coconut and condensed milk to the TM bowl and mix on Reverse, Speed 4 until completely combined. Roll mixture into heaped teaspoon-sized balls and place onto a baking tray.
Place the tray into the freezer for 30 minutes to harden.
Place chocolate melts into the TM bowl. Melt on Speed 2, 50% power for 4 minutes (scraping down the sides of the bowl partway through).
Using two forks, dip each of the coconut balls into the melted chocolate mixture, allowing any excess to drip off.
Place back onto the baking tray and top with extra melted chocolate (if desired).
Repeat with remaining balls.
Keep refrigerated in an airtight container for up to 5 days.

Notes

Optional: Add 30g coconut oil to the chocolate before melting to help with coating the truffles.

Nutrition

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