Chocolate Coconut Bar Bomb Recipe



Sweets, chocolates, candies, are always a good Valentines Day gift, isn't it? Who hasn't received a box of delicious chocolates on this day? 

Well, how about you surprise your better half with a sweet made by you? Yes, by you! It's super easy and I'll show you how.

This luxurious, decadent chocolate bar, is not for the "salty" ones. When I say decadent, I really mean super delicious sweet. Has two of my favourite ingredients: chocolate and sweetened condensed milk. The coconut gives a little crunch to it as well as an interesting flavour o cut the sweetness. It's really easy to make, and you can cut it in any shape you want. I've made bars, but why don't you cut into little bite sizes and put on a fancy, cute, romantic box? I'm sure your love will love it!

Ok, I won't stall anymore, so let me show you how I make these.

Oh, I can't wait to see what you'll make with this recipe!! Don't forget to share and tag me so I can see it!!! 

Happy Valentines Day ❤️


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Ana Ferreira

Ana discovered in 2012 the world of cake design, fell in love and since then took the PME Master course and attended master classes with renowned artists like Karen Portaleo. Of Portuguese nationality, currently resides in Stirling, Scotland. Awarded nationally and internationally.

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Chocolate Coconut Bar Bomb Recipe


30 min


30 min

total time

1 h 00 min


Depends on the size of the bars.

Easy to make, this super decadent chocolate bar, is not for the "salty" ones. And when I say decadent, I really mean super delicious sweet.



150 g plain flour
110 g light brown muscovado sugar
40 g desiccated coconut
125 g melted butter


60 g butter
395 g (1 tin) sweetened condensed milk
2 tbsp golden syrup


120 g milk chocolate
65 g dark chocolate
2 tsp vegetable oil



  1. Prepare a rectangular pan with some shortening/butter and cover with parchment paper. I recommend you to use a 30 x 20 cm for a good layer thickness, but it's up to you. Preheat your oven to 180ºC/350 F

  2. In a bowl, sift the flour. Add the sugar and the coconut. Mix everything together and make sure there are no lumps.

  3. Add the melted butter to the flour mixture and mix thoroughly.

  4. Transfer the mixture to the pan, and firmly press it. Make sure is packed together and there are no spaces on the side or any holes. Try to make it as even as possible.

  5. Bake for 15 min and let it cool.


  1. In a small saucepan, add the remaining butter, the sweetened condensed milk and the golden syrup. Melt everything over low heat, stirring until all is dissolved and the mixture is smooth.

  2. Spread over the base and bake for about 15 min or until golden brown. Let it cool.


  1. Put water in a saucepan on the heat. In a heatproof bowl, mix the milk and dark chocolate with the vegetable oil. Put the bowl over the simmering water (the bottom of the bowl should not touch the water) and melt everything until shining and smooth.

  2. Spread the chocolate over the middle layer, using a spatula to smooth the surface. giving a little shake to the pan will help the chocolate to set evenly.

  3. Set in the fridge until good to cut, or overnight as I prefer to do.

  4. Cut the slices or shapes using a knife or cutters, dipping them before in hot water.

  5. Store in an airtight container and eat in a week.


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