Easy Coconut Bar Recipe with Milk Chocolate – Indian Sweet Treat

Last Updated on 3 months by Neha Deshmukh

Easy Coconut Bar Recipe With Milk Chocolate – Indian Sweet Treat

Hey everyone! If you’re anything like me, you have a serious sweet tooth, and you love a good Indian sweet. But sometimes, you want something a little quicker, a little easier than the more elaborate recipes. That’s where these Coconut Bars with Milk Chocolate come in. I first made these when my niece was visiting, and we had so much fun dipping them in chocolate – it’s become a tradition ever since! They’re wonderfully creamy, perfectly sweet, and that chocolate coating? Oh, it just takes them to another level. Let’s get baking!

Why You’ll Love This Recipe

These coconut bars are seriously addictive. They’re a delightful blend of textures – soft, chewy coconut, and a smooth, rich chocolate shell. Plus, they require minimal ingredients and effort, making them perfect for a quick dessert fix or when you’re entertaining. They’re a guaranteed crowd-pleaser, and honestly, who can resist a little bit of chocolatey goodness?

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 cup milk (about 240ml)
• ½ cup sugar (about 100g)
• 2 cups desiccated coconut (about 200g)
• ½ cup cream (about 120ml)
• 300 grams milk chocolate

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Milk: I usually use full-fat milk for the richest, creamiest texture. But toned milk works too, it just won’t be quite as decadent.
• Sugar: Regular granulated sugar is perfect here. You can adjust the amount slightly to your liking (more on that in the variations section!).
• Desiccated Coconut: This is key! Make sure it’s fresh for the best flavour. You can find it in most supermarkets, usually in the baking aisle. While fresh coconut is amazing, desiccated coconut gives these bars their signature texture.
• Cream: Again, full-fat cream will give you the best results, but you can use a lighter cream if you prefer.
• Milk Chocolate: This is where quality matters! A good quality milk chocolate will melt beautifully and give you that lovely, smooth coating. I prefer a chocolate with around 30-40% cocoa solids. Don’t skimp here – it really impacts the final taste!

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large kadai (or a deep saucepan), combine the milk and sugar. Give it a good stir until the sugar is completely dissolved. You don’t want any grainy bits!
2. Add the desiccated coconut and mix everything thoroughly. Make sure the coconut is evenly coated with the milk and sugar.
3. Pour in the cream and stir until the mixture becomes beautifully creamy. It should start to look like a thick, luscious pudding.
4. Now, the patience part! Cook on medium heat, stirring constantly, until the mixture thickens and starts to hold its shape. This takes about 10-15 minutes. Keep stirring to prevent it from sticking and burning.
5. Once it’s thick enough, transfer the mixture to a plate lined with parchment paper. Spread it out evenly and let it cool slightly – just enough to handle.
6. Time to get your hands a little messy! Shape the mixture into bar shapes. They don’t have to be perfect, rustic is charming!
7. Pop the bars into the fridge for about an hour to set completely.
8. While they’re chilling, let’s melt the chocolate. Use a double boiler (or a heatproof bowl set over a simmering pot of water) and melt the milk chocolate, stirring until it’s smooth and glossy.
9. Let the melted chocolate cool slightly – you don’t want it to be scorching hot when you dip the bars.
10. Dip each coconut bar into the chocolate, coating it evenly. I like to use a fork for this!
11. Place the coated bars on parchment paper and, while the chocolate is still wet, use a knife to mark three lines across each bar. This gives them that classic look.
12. Back into the fridge for another hour to let the chocolate set completely.
13. And finally… enjoy! Store in an airtight container for up to a week (if they last that long!).

Expert Tips

• Stir, stir, stir! Seriously, constant stirring is the key to preventing the coconut mixture from sticking and burning.
• Don’t overheat the chocolate. Burnt chocolate is sad chocolate. Low and slow is the way to go.
• Parchment paper is your friend. It makes everything so much easier to remove and keeps things from sticking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based milk (like almond or coconut milk) and vegan milk chocolate. It’s just as delicious!
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Adjusting Sweetness: If you prefer a less sweet treat, reduce the sugar to ¼ cup.
• Festival Adaptations: During Diwali, I sometimes add a pinch of cardamom to the coconut mixture for a festive flavour. For Holi, a sprinkle of pistachios adds a lovely colour and crunch.
• Nutty Delight: My friend loves adding chopped almonds or pistachios to the coconut mixture. About ¼ cup is perfect.

Serving Suggestions

These coconut bars are perfect with a cup of chai or a glass of cold milk. They also make a lovely addition to a dessert platter. I often pack them in lunchboxes as a special treat!

Storage Instructions

Store the coconut bars in an airtight container in the refrigerator for up to a week. They can also be frozen for longer storage – just wrap them individually in plastic wrap first.

FAQs

Let’s answer some common questions:

• How can I prevent the coconut bars from becoming too dry? Make sure you don’t overcook the coconut mixture. It should be thick and creamy, but not dry and crumbly.
• What is the best way to melt chocolate without burning it? A double boiler is the safest bet. Keep the heat low and stir frequently.
• Can I use dark chocolate instead of milk chocolate? Absolutely! Dark chocolate will give the bars a richer, more intense flavour.
• How long do these bars stay fresh? They’re best enjoyed within a week, but they can last a bit longer if stored properly in the fridge.
• Can I add nuts or other flavorings to the coconut mixture? Yes, definitely! Feel free to experiment with your favourite nuts, spices, or extracts.