Condensed milk – is cow’s milk from which water has been removed. It is most often found in the form of sweetened or un-sweetened condensed milk. Its’ a key ingredient to most desserts , used to marinate meat dishes or in place of honey /maple syrup or normal sugar. Basically, its liquid sugar which freezes better than the crystal like sugar and hence gives a better flavor and texture.

One of the hardest things to prepare for me had to be “Condensed milk”. Apparently, its readily available in abroad but not here. Y’all have no idea how this recipe has been a pain in the Butt for the last couple of weeks. Okay, probably am the only one who’s found it quite tricky to prepare, but….damn!!! I would have posted this article a week ago, but my first try in making condensed milk  backfired on my face, so I had to have plan B and C. Every documentation {blogging} of food articles I get to present to you guys, its my satisfaction to know that it does help / educate a bunch of people out there.

FYI: In a different article, I will show you guys how to make Condensed milk.

Making “Homemade Chocolate bounty bars” {Known as –Mounds}

Prep time: 15 mins  Chill time: 5 hrs or over night

Yields: 9 pax

MAIN INGREDIENTS:

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  • 2 cups of desiccated shredded coconut
  • 1/4 cup of castor sugar
  • 1/4 cup of sweetened condensed milk
  • 1 teaspoon of vanilla extract
  • 2 dark chocolate bars
  • 2 white chocolate bars {Optional}
  • a pinch of salt

INSTRUCTIONS:

  1. In a large bowl, mix the dry ingredients first, add in the wet ingredients – combine together to form a sticky like mixture.

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2. Align your baking tray with parchment paper /Wax paper. You can mold the mixture to look like the bounty chocolate bars or make any shape of your choice. I settled with this shape.

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3. Allow them to set in the fridge for at least 1 hour 30 mins. Once we start to coat them with the chocolate we don’t want them to fall apart.

After the chill time: Melt the chocolate – I mixed both the white and dark to add better flavor and am a super fan of white chocolate.

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4. By the help of a fork, One by one, start to coat the coconut bars with the dark chocolate. The fork will help drain the excess chocolate, then set them aside on the parchment paper – once all coated, set them in the fridge for 5 hours – I prefer over night.

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The next morning:

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Super delicious, and now there isn’t any need to buy these babies again. If you can’t finish them in one day, place them in an air tight container and they will last up to 5 days.

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Much Love,

TD.

Tastie Dine - Author

Hi, am Ms Biwott and this is my foodie bubble and journal of endless re-creation of food, drinks and more dessert. Be part of the gang by subscribing!

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Comments ( 2 )

  • Fray

    I always buy condensed milk at Nakumatt junction. But it will be good to know how to prepare it at home.

    • Tastie Dine

      Hi Fray,
      Whaaaat!!! its at Nakumatt junction?? I looked everywhere apart from there. Wish I met you two weeks ago. Thank you for letting me know though.
      I will be posting up the home made version soon.

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