5 Ingredient Bounty Bars

Method

1. Spoon out the cream from the top of the tin of coconut milk, discarding the water (see notes) and put it into a mixing bowl with the desiccated coconut, golden syrup and a pinch of salt. Stir and add more desiccated coconut if the mixture is too wet.
2. Line a small tray with baking paper, then shape the mixture into 6 rectangles and place the coconut bars on the tray. Transfer the tray to the freezer and leave the bars to set for 1 hour.
3. Once the bars are chilled and solid, pour hot water into a saucepan on a low heat and sit a heatproof bowl on top, making sure the bottom of the bowl doesn’t touch the water. Add the chocolate to the bowl and melt.
4. Remove the bars from the freezer. Sit each bar on a fork and use a spoon to coat them with the melted chocolate, then place on a rack to solidify.
5. Finish with a sprinkling of desiccated coconut. You can store these in an air-tight container in the freezer for up to 1 month.