Chewy, fruity, and coated in rich dark or milk chocolate, these No-Bake Strawberry Coconut Bounty Bars are a delicious twist on the classic coconut chocolate bar. Made with shredded coconut, real freeze-dried strawberries, and sweet condensed milk (or coconut cream), they require zero baking and come together effortlessly!
Why You’ll Love This Recipe
No-Bake & Easy: Simple 4-ingredient prep with no oven required.
Fruity & Chewy: Real freeze-dried strawberries add bright flavor and a vibrant pink color to the chewy coconut center.
Customizable: Easily made dairy-free or refined-sugar-free with dark chocolate and coconut condensed milk.
Essential Kitchen Equipment
Baking Sheet & Parchment Paper: For shaping and setting the bars.
Mixing Bowl: To stir together the coconut filling.
Microwave-Safe Bowl: For melting the chocolate smoothly.
Ingredients
Strawberry Coconut Filling:
2 cups Unsweetened shredded coconut
1/2 cup Freeze-dried strawberries (coarsely crushed)
1/2 cup Sweetened condensed milk (or condensed coconut milk for dairy-free)
1 tbsp Melted coconut oil
Chocolate Coating:
1 cup (6 oz) Dark or milk chocolate chips
1 tsp Coconut oil (helps chocolate melt smoothly)
Step-by-Step Instructions
Step 1: Mix the Filling
1. In a medium mixing bowl, combine the 2 cups shredded coconut and 1/2 cup crushed freeze-dried strawberries.
2. Pour in 1/2 cup sweetened condensed milk and 1 tbsp melted coconut oil.
3. Mix thoroughly with a spoon until the coconut is fully saturated, sticky, and holds together when pressed.
Step 2: Shape into Bars
1. Scoop about 2 tablespoons of the pink coconut mixture into your hands and compact it tightly into mini log/rectangle shapes (about 2.5 inches long).
2. Place the shaped bars onto a baking sheet lined with parchment paper.
3. Freeze for 20 to 30 minutes until the bars are firm and solid.
Step 3: Melt the Chocolate
1. In a small microwave-safe bowl, combine the 1 cup chocolate chips and 1 tsp coconut oil.
2. Microwave in 30-second intervals, stirring in between, until completely melted and smooth.
Step 4: Dip & Set
1. Remove the chilled strawberry coconut bars from the freezer.
2. Using a fork, dip each bar into the melted chocolate, coating it completely. Lift out, let excess chocolate drip off, and place back onto the parchment paper.
3. Return to the refrigerator for 10 to 15 minutes until the chocolate shell sets completely hard.
Chef’s Tips
Use Freeze-Dried Fruit: Freeze-dried strawberries give intense strawberry flavor without adding moisture that would make the filling wet or mushy.
Chill Well: Make sure the coconut bars are completely frozen before dipping so they keep their shape and cool the chocolate quickly.
Nutritional Breakdown (Per Bar / ~8 Bars)
Servings: 8 bars
Calories: ~180 kcal
Protein: 2g
Net Carbs: 16g
Fat: 12g
Frequently Asked Questions (FAQ)
How should I store these bars?
Store the coconut bars in an airtight container in the refrigerator for up to 1 to 2 weeks, or freeze them for up to 2 months. Serve straight from the fridge for the crispest chocolate snap!