These Tropical Chocolate bars are a lighter take on the classic coconut chocolate treat. The soft filling combines coconut, banana, pineapple and a hint of lemon juice, while the exterior is coated in creamy milk chocolate for that satisfying finish.
This is not a Bounty, but it’s inspired by that flavour profile. It looks and tastes a little like one, yet these Tropical Chocolate bars are a lighter homemade alternative that still delivers on chocolatey satisfaction.
I kept the chocolate—after all, swapping it out defeats the point. The aim was a bar that tastes great, cures a chocolate craving, and feels a little healthier thanks to fresh fruit. Using very ripe bananas is a bonus for natural sweetness and binding.
Compared with a commercial bar, these are a bit lower in calories (approximately 226 kcal per bar). The bars here are slightly thicker and heavier than a single Bounty bar, but the addition of banana and pineapple gives them a fresh, fruity lift.
These Tropical Chocolate bars are very simple to make and are a fun project to do with children—just expect a bit of mess. The banana acts as the binder to hold dessicated coconut and pineapple together. A splash of lemon juice prevents the banana from browning. The mixture is pressed into a small baking tin and frozen until firm, then cut into bars and dipped in chocolate.
One tip: while you are coating bars in chocolate, keep the remaining uncased bars in the freezer. They defrost quickly, and once they soften they can fall apart in the chocolate, turning the coating process into a sticky chore.
I learned that the hard way. After photographing a few bars, the ones left out softened too much and started to break when I tried to coat them. Rather than waste the mixture, I stirred the defrosted pieces with melted chocolate, rolled the mixture into small truffles, and dusted them with cocoa powder. The result was an accidental favourite—so don’t be afraid to improvise if things go sideways.
My suggestion: follow the recipe, but consider leaving a couple of frozen bars to thaw and turn into truffles if you want two kinds of treats. Five ingredients can yield two chocolate creations—bars and truffles—and both pair wonderfully with a cup of coffee.
The Tropical Chocolate bars Recipe:
Tropical Bounty bars
20
20
Ingredients
- 4 medium very ripe bananas peeled
- ½ tsp lemon juice
- 150 g desiccated coconut unsweetened
- 80 g finely chopped pineapple
- 250 g good quality milk chocolate broken into chunks (check it’s gluten free if required)
Instructions
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Line a 20cm x 20cm baking tray with baking parchment.
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Place the bananas in a large bowl with the lemon juice and mash with a fork until smooth. Stir in the desiccated coconut and finely chopped pineapple. Spoon the mixture into the prepared tray and press it down firmly to the edges, smoothing the surface with the back of a spoon. Cover with clingfilm and freeze for about 3 hours (or overnight).
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Melt the chocolate in a medium bowl—either in the microwave in 30-second bursts, stirring well between each, or over a pan of simmering water (ensure the bowl does not touch the water).
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When the chocolate is melted, remove the coconut mixture from the freezer and transfer it to a chopping board. Peel away the baking parchment and cut into 12 bars with a sharp knife.
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Work with one bar at a time (keep the remaining bars in the freezer to stay firm). Hold a bar on a fork, dip the base into the melted chocolate, then spoon chocolate over the top and sides. Let excess chocolate drip back into the bowl, then place the coated bar on baking parchment to set.
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Repeat for the remaining bars and let the chocolate set completely before serving. If any bars soften while you work, mix them with leftover melted chocolate and roll into truffles, dusted with cocoa powder.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
