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Coconut & chocolate bars

Get the kids in the kitchen to help bake these tasty sweet treats with coconut cream, desiccated coconut and milk or dark chocolate

  • Prep: 20 mins
    Cook: 30 mins
  • Makes 12-16 bars
  • Easy
  • Makes 12-16 bars
  • Easy
  • Calories 240
  • Carbohydrates 16
  • Saturated Fat 13
  • Sugar 14
  • Protein 2
  • Fat 17
  • Fibre 4
  • Salt 0.1

Nutrition per serving

  • Calories 240
  • Carbohydrates 16
  • Saturated Fat 13
  • Sugar 14
  • Protein 2
  • Fat 17
  • Fibre 4
  • Salt 0.1

Ingredients

  • 100g golden caster sugar
  • 2 tbsp golden syrup
  • 2 egg whites
  • 160g can coconut cream
  • 2 tsp vanilla extract
  • 250g unsweetened desiccated coconut
  • 50g dried cranberries or dried cherries (optional)
  • 200g bar milk or dark chocolate, chopped into small pieces

Tip

Lactose intolerant?
If your child is lactose intolerant, use dairy-free chocolate to make these bars without dairy.

Method

  1. Line a 20cm square baking tin with baking parchment and heat oven to 180C/160C fan/ gas 4. Tip the sugar, golden syrup, egg white, coconut cream and vanilla into a mixing bowl and mix with an electric whisk until well combined. Add the coconut and dried fruit and mix with a spatula until the ingredients are all evenly coated in the egg white mixture. Tip into the baking tin, press down with the back of a spoon to compress and make an even layer, then bake for 25-30 mins until golden brown and firm to the touch. Leave to cool completely in the tin.

  2. Melt the chocolate in a bowl over a pan of barely simmering water, or in short bursts in the microwave. Cut the coconut bake into 12 or 16 bars and remove the baking parchment. Turn the bars upside down and carefully spoon a little of the melted chocolate onto the base of each one, spreading with a knife to cover. Leave to set (pop in the fridge to speed it up if you like), then wrap the bars individually in baking parchment. Will keep in the fridge for up to 5 days.

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