Giant bounty

by Barry Lewis


1kg milk dark chocolate
1 litre condensed milk
700g icing sugar
2kg dessicated coconut

Have you ever wanted to make homemade Bounty bars? Or mound bars in other Countries!? Well, here’s how to make a Giant Bounty bar, yep… a really fun project that would make a really fun alternative to Birthday cake for a coconut lover! We’ll keep the steps to making this giant food recipe pretty minimal, essentially it is a twist on this recipe for homemade bounty bars (except with milk chocolate) multiplied up! So the ingredients for the giant version are here, but very similar!

Ok so first up – make the coconut middle. Combine in a very large bowl (or a few smaller bowls may work better) the icing sugar and coconut. Mix it through well until completely covered and blended together. Now slowly add in the condensed milk, one tin at a time. This will be pretty tough so again if you do smaller bowls that will work better. Once you’ve got through the tins (I used 5) making sure that you have not overdone it – don’t make it too wet, it should grip together and some clumps will hopefully form and be a slightly more beige colour from the condensed milk.

Push this into a large tin lined with baking parchment and press down to compress the coconut. Then shape it in the tin or on a worktop counter lined with more baking parchment into the shape of a bounty! Place onto a board and place in the fridge.

Melt up some of your chocolate meanwhile either over a pan of simmering water or in the microwave on short blasts. Coat a separate piece of parchment paper and sit the coconut mould on top (as I did in the video) or if you want to do it another way, brush the top of the coconut mould. Return to the fridge to set the chocolate and remove it once done.

Pour the remaining chocolate over the coconut mould scraping away any excess and chill for at least 4 hours in the fridge! Slice up and share away!