3 Ingredient Bounty Balls are completely no-bake, take only 10 minutes to prepare and taste just like a real Bounty Bar! Made from sweetened condensed milk and desiccated coconut and then dipped in melted chocolate - these make a simple and delicious gift or dessert.
If you love Bounty Bars then you're going to fall head over heels for my homemade Bounty Balls!
Just like my Mars Bar Slice, Twix Bars and Snickers Slice, these Bounty Balls are a fun and delicious take on everyones favourite chocolate bars!
What Are Bounty Bars?
Bounty Bars are a popular chocolate bar produced by Mars.
They have a soft, sweet and moist coconut filling coated in chocolate.
They are similar to Mounds and Almond Joy bars that are both produced by Hersheys.
Why You're Going To Love This Recipe
These Bounty Bars are so irresistible... it's impossible to stop at just one!
- No-bake - everyone loves a no-bake recipe where there's absolutely no need to turn the oven on.
- Just 3 ingredients - made from sweetened condensed milk, coconut and chocolate - it doesn't get much easier than this!
- Feeds a crowd - my recipe makes approx 35 delicious Bounty Balls making it a great option for parties, gifts, bake sales or a Christmas dessert to share.
- Kid-friendly - I've never met anyone who hasn't loved these simple dessert balls. From young kids through to adults, they're always so popular.
- Quick & easy - just 10 minutes hands-on prep time is all it takes to prepare these homemade Bounty Balls.
What You Need
Just 3 ingredients are needed to make these yummy homemade Bounty Balls!
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- coconut - this recipe uses desiccated coconut which is a type of fine, dry coconut.
- sweetened condensed milk - I recommend using full fat (not skim or light) sweetened condensed milk as it sets firmer. Nestle is my preferred brand.
- chocolate - I like to use dark chocolate melts or dark cooking chocolate, however, you can use milk chocolate if you prefer. Optional - I also like to drizzle a small amount of white chocolate over the top to decorate.
Step By Step Instructions
It couldn't be easier to make this Bounty Balls simple 5 step recipe...
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Mix
Mix the coconut and sweetened condensed milk together until well combined.
Note: The mixture will be very sticky!
Step 2 - Roll
Roll the balls into heaped teaspoon-sized balls and place onto a flat baking tray.
Step 3 - Chill
Chill the Bounty Balls in the freezer for 30 minutes to firm.
Step 4 - Melt
Melt the dark chocolate until smooth.
Step 5 - Dip
Dip the frozen Bounty Balls into the melted dark chocolate to completely coat, allowing any excess to drip off.
Place the balls back onto the baking tray and chill in the fridge.
OPTIONAL: Drizzle a small amount of white chocolate over the top for decoration.
Expert Tips & FAQ
Follow my simple tips for the perfect Bounty Balls!
Yes! If you don't freeze the balls before dipping them into the melted chocolate, they will be too soft and will fall apart.
Place the melted chocolate into a small bowl or ramekin. Use two small spoons to quickly toss the balls (one at a time) through the melted chocolate. Allow any excess to drip off before placing onto a flat tray.
Store the Bounty Balls in an airtight container in the fridge for up to 1 week.
Alternatively, freeze the balls in an airtight container for up to 3 months. Allow to defrost in the fridge before consuming.
Related Recipes
Just like my Bounty Balls, these recipes are so easy to make (and eat!)
Simply prepare, roll and chill...
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No-Bake 3 Ingredient Bounty Balls
Ingredients
- 360 g (4 cups) desiccated coconut
- 395 g sweetened condensed milk
- 250 g dark chocolate
Instructions
Conventional Method
- Place the coconut and sweetened condensed milk into a large bowl and mix until well combined (it will be sticky).
- Roll mixture into heaped teaspoon-sized balls and place onto a baking tray.
- Place the tray into the freezer for 30 minutes to firm.
- Place the dark chocolate into a microwave-safe bowl.Melt on 50% power in 30 second bursts until just melted (stirring each time with a dry metal spoon).
- Using two small spoons, dip and coat 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.TIP: I like to drizzle a small amount of white chocolate over the top for contrast.
- Repeat with remaining balls.
- Keep refrigerated in an airtight container for up to 5 days.
Thermomix Method
- Add the coconut and sweetened condensed milk to the Thermomix 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 a clean and dry Thermomix bowl. Melt for 3 minutes, 50 degrees, Speed 2, or until melted.
- Using two small spoons, dip and coat 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.TIP: I like to drizzle a small amount of white chocolate over the top for contrast.
- Repeat with remaining balls.
- Keep refrigerated in an airtight container for up to 5 days.
Notes
- Sweetened Condensed Milk - I recommend using full fat (not skim or light) sweetened condensed milk as it sets firmer. Nestle is my preferred brand.
- Chilling the balls - if you don't freeze the balls before dipping them into the melted chocolate, they will be too soft and will fall apart. Don't skip this step!
- Dipping the balls in chocolate - place the melted chocolate into a small bowl or ramekin. Use two small spoons to quickly toss the balls (one at a time) through the melted chocolate until they are completely coated. Allow any excess to drip off before placing onto a flat tray.
- Store - the Bounty Balls in an airtight container in the fridge for up to 1 week.
- Freeze - the balls in an airtight container for up to 3 months. Allow to defrost in the fridge before consuming.
Jody
Easy, yum and a real hit with family and friends. Highly recommend.
Lucy
Thank you so much!!!
Jade
So I used 380g of condensed milk and about 370g of coconut but the mixture was extremely sticky and hard to roll into balls is that normal?
Lucy
Hi Jade, it depends on the type/brand of coconut you use! Try adding a little more coconut and then popping the mixture in the fridge or freezer before rolling (but yes... it is a super sticky mixture!).
Jody
Have a shallow dish of water and lightly sprinkle on hands when rolling. I sort of lightly touch the water with one hand then pat it against the other hand. Makes the balls roll easier and doesn’t stick anywhere near as much.
Lucy
Perfect!
Anne
Hi, I think that this is a cool recipe but what if I don't have condensed milk?
Lucy
Hi Anne, it really needs sweetened condensed milk sorry!
Anastasia
Hi there! Made these bars yesterday and they absolutely delicious. Ran into some problems though. Used 397 gr of condensed milk and 150 gr of coconut and the mixture was firm enough so i placed that in the fridge and before dippong in chocolatein the freezer for 15 min. Covered in chocolate but after i put them i the fridge i noticed the milk started leaking. On top if that i tried naking these lovely lines with royal icing because i had it on hand and it all melted. Not a pretty sight. Any ideas as to what went wrong? Needless to say apart from the aesthetics issue they were quickly gone-my kids loved them
Emma
Is the white stuff that is Drizzled on top white chocolate?
Lucy Mathieson
Sure is!