Delicious Coconut Bounty Balls September 15 2014 by Simone Denny

There are plenty of variations of bounty ball recipes out there. Over the last month I have made so many batches and so many iterations (all of which disappear as soon as they come out of the fridge) - I'm quite pleased to have the final recipe done and dusted. There were a few learning points along the way....

The main ingredient is shredded coconut. Most supermarket shredded coconut has preservatives in them so I can't emphasise enough how important it is to read the label when shopping. For this reason I have started stocking Loving Earth Organic Shredded Coconut (preservative free!).
My recipe uses Rice Syrup - of all the sweeteners Rice Syrup has the no fructose and is low GI (slow releasing).
You can use Coconut Nectar in place of the rice syrup, I tried this and it was equally delicious.
I found it physically impossible not to sneak in a few spoonfuls of the chocolate sauce with every round I make - the recipe allows for this.


    • 21/2 cups of organic shredded coconut
    • 2 large tablespoons of rice syrup (or coconut nectar or sugar alternative)
    • 2 large tablespoons of coconut oil
    • 1/4 cup of coconut milk (or milk substitute)
    • ½ teaspoon of good quality vanilla extract or vanilla paste

    Chocolate Coating

    Add shredded coconut, milk, rice syrup, melted coconut oil and vanilla to the food processor.

    Blend until the mixture hangs together and forms a coarse consistency (a bit like a bounty bar texture).

    Roll the coconut mixture into small round balls and place them in the freezer for at least 45 minutes.

    In a double boiler add the chocolate coating ingredients. Stir gently until the ingredients are melted and well combined. Leave to cool for approximately 10 minutes (mixture will thicken slightly).

    Remove the coconut balls from the freezer and drop them into the chocolate mixture (about 5 at a time) to ensure they we well coated.

    Take balls out of the chocolate mixture and put them onto a tray lined with baking paper. They should set almost immediately.

    Keep refrigerated.