Go Back

No-Bake Chocolate Coconut Bars

These no-bake chocolate coconut bars are rich, chewy treats made with melted dark chocolate, toasted coconut, and sweetened condensed milk, pressed into a pan and chilled until firm. They boast a glossy chocolate coating, smoky toasted coconut, and a satisfying, dense texture that’s perfect for quick indulgence. No oven required, just simple ingredients mixed together for a nostalgic yet grown-up flavor experience.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 3 hours
Servings: 12
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g dark chocolate bittersweet preferred
  • 50 g unsalted butter or coconut oil for dairy-free
  • 1 cup shredded coconut flakes preferably unsweetened
  • 120 g sweetened condensed milk or coconut condensed milk
  • 1 teaspoon vanilla extract
  • 0.25 teaspoon sea salt or Himalayan pink salt

Equipment

  • 20x20 cm (8x8 inch) square pan
  • Parchment paper
  • Microwave-safe bowl
  • Spatula
  • Sharp knife

Method
 

  1. Line your square pan with parchment paper, leaving some overhang for easy removal. Set aside.
  2. Combine the dark chocolate and butter in a microwave-safe bowl. Microwave in 30-second bursts, stirring well each time, until the mixture is smooth and glossy—about 1 to 2 minutes.
  3. While the chocolate melts, spread the shredded coconut flakes on a baking sheet and toast in a preheated oven at 180°C (350°F) for about 5-7 minutes, stirring halfway. Keep a close eye to prevent burning. The coconut should turn golden and smell nutty.
  4. Stir the toasted coconut, sweetened condensed milk, vanilla extract, and sea salt into the melted chocolate mixture until everything is evenly coated and well combined.
  5. Pour the mixture into the prepared pan. Use a spatula to press it down firmly and evenly, creating a smooth top surface.
  6. Place the pan in the refrigerator and chill for at least 2 hours, or until the mixture is set and firm. If in a hurry, you can freeze it for about 1 hour.
  7. Once set, lift the block out of the pan using the overhanging parchment. Transfer to a cutting board.
  8. Using a sharp knife, cut the block into 12 even bars or squares. Wipe the blade clean between cuts for neat edges.
  9. Serve the bars immediately or store them in an airtight container in the fridge for up to a week. For longer storage, wrap tightly and freeze for up to a month, thawing slightly before enjoying.

Notes

For dairy-free, swap butter with coconut oil. Toast coconut flakes until golden for enhanced flavor. Keep a close eye during toasting to prevent burning. Wipe your knife between cuts for clean slices.