When I say these white chocolate coconut bars are the BEST, I’m being serious. They’re fudgy, stuffed with desiccated coconut and filled with delicious white chocolate chunks. The desiccated coconut on top is beautifully toasted in the oven and the bars are finished with an easy to make white chocolate ganache.
These bars are ready in 25 minutes and they’re egg-less, oil-free and can easily be made dairy free and GF. Yes Please!
I adapted this recipe from my vegan gluten free brownies recipe which is a personal favourite of mine on Homemade Eatery. The addition of chocolate and coconut milk to the batter makes these (and the vegan gf brownie) extra fudgy.
How to make these white chocolate coconut bars
This recipe is easy and simple. Firstly you want to preheat oven to 190 C (375 F).
Next melt the coconut milk and white chocolate in a microwave for 1 – 2 minutes. You can also use a double boiler for this step. Remove it from the microwave and add the vanilla extract then set aside.
In a separate bowl, add the dry ingredients. Roughly chop the rest of the white chocolate and set it aside. By now the coconut milk – white chocolate mixture should’ve melted. Whisk the mixture till the chocolate chunks are completely combined with the coconut milk.
Add the dry ingredients and wet ingredients together and mix. Fold in the chopped white chocolate chunks and add it to an 8 x 8 inch brownie tin. Sprinkle some more coconut flakes on top and place the brownie tin in the oven for 15 minutes. Remove and place a toothpick in the centre. It should come out clean.
Allow it to cool for at least 30 minutes before cutting and serving.
How to store these?
Place them in a sealed food container and eat within 4 days room temperature. You can also place these in the fridge and they’ll last at least 7 days. The cool temperature will make them firm due to melted chocolate being in the batter. I kept mine in the fridge and allowed them to come to room temperature before eating but it’s a personal choice.
Can I freeze these?
Yes you can. Place them in the freeze for up to 1 month. When you’re ready, take them out of the freezer and place them in the fridge overnight to defrost. Eat them within 3 days.
Overall these bars are:
- and pretty much taste amazing.
Let me know what you think of this recipe. I’d love to hear your opinions. If you have any questions then don’t hesitate to answer below. I hope you enjoy this one.
White Chocolate Coconut Bars
These bars are easy to make, fudgy, oil free, and taste amazingly decadent.
- 200 g (7 oz) White chocolate, roughly chopped
- 250 ml (1 Cup) Full-fat coconut milk
- 2 tsp Vanilla extract
- 200 g (1 ½ Cup) Plain Flour
- 45 g (¾ Cup) Desiccated coconut
- 100 g (½ Cup) Light brown sugar
- ½ tsp Baking powder
- ½ tsp Salt
White chocolate ganache (optional)
- 35 g ( 1.2 oz ) White chocolate
- ½ tbsp Coconut milk
Preheat oven to 190 C (375 F) and place baking paper into an 8 x 8 inch brownie tin.
Take 100 g of the white chocolate and roughly chop into medium sized chunks then set it aside for later. Do the same for the rest of the white chocolate (100 g) and place in a bowl with the coconut milk.
Place the bowl in a microwave for 1 – 2 minutes until the coconut milk is hot. Check it every 20 seconds until the bottom of the bowl is hot. Remove from the microwave, add the vanilla extract and set it aside. Don't stir it just yet. (If you don't have a microwave you can also heat the mixture using a double boiler.)
In a separate bowl, add the flour, ½ cup desiccated coconut, light brown sugar, baking powder and salt then stir. Go back to the coconut milk – white chocolate mixture and whisk until the chocolate is completely combined with the coconut milk.
Add the coconut milk – white chocolate mixture to the dry ingredients and whisk again until a batter forms. Fold in the white chocolate and spoon the batter into the brownie tin. Spread the batter out and sprinkle ¼ cup desiccated coconut evenly on top.
Bake in the oven for 15 minutes. Place a toothpick in the centre. If it comes out clean then they're done.
Allow the bars to cool for 30 minutes before cutting. (Optional: Microwave 35 g white chocolate with ½ tbsp coconut milk for 10 – 20 seconds and drizzle on top while the chocolate is hot).
Make it gluten-Free: Replace the plain flour with a gluten free flour blend.
Make it vegan/dairy-free: Use vegan chocolate