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Homemade Gluten Free Bounty

Yields20 ServingsPrep Time15 mins

The perfect recipe with chocolate + sweetened milk + coconut. Only 3 ingredients and in less than 15 minutes to be ready...

 400 g condensed sweetened milk
 300 g shredded coconut
 1 tsp liquid vanilla extract (optional)
 200 g chocolate couverture (whatever you prefer, classic, milk, with more cocoa, etc.)
 1 tbsp sunflower oil or butter or margarine (optional, is for glossy to chocolate)
1

In a bowl, mix the condensed sweetened milk with the coconut and vanilla well so that the ingredients bind well together.

2

Divide them into 20 balls and shape them into the desired shape.

3

Put them in the freezer while waiting chocolate couverture to melt. Alternately put them at fridge for 1 hour.

4

In a bain-marie (no special equipment is needed, just place a metal or pyrex bowl over a pot of boiling water) melt the couverture with the oil/butter, stirring it well until our chocolate mixture is smooth. You can use whatever couverture you want. My favorite is the one with the most cocoa but usually everyone finds it bitter.

5

With the help of food tweezers or forks, dip the boundy into the melted chocolate so that we have an even coating.

6

Place them in a baking tray with a sheet of greaseproof paper underneath or on a rack.

7

Once the boundies are frozen they will cool quickly and the couverture coating will set quickly. Alternatively, we can put them in the fridge to cool down.

Nutrition Facts

Servings 0