>> Saturday, July 18, 2009
Bounty bar with Coconut is my sister favorite candy
Each time she is coming to visit us here in the USA, she is buying a box full with this bars and taking with her home.
I was so happy to find this recipe especially for her.
Now she can make all the time, and as much as she would like.
1 cup sugar
1/3 cup water
1/3 Tsp vanilla extract
1/2 Tsp salt
1 can coconut milk
1 cup shredded coconut
In a pot over medium heat put sugar water and salt and allow it to boil, until soft-ball stage.
reduce the heat and continue to cook another 3 min.
Add the coconut milk and the vanilla and cook, stirring.
Add the shredded coconut and string well for 10 min. over low heat.
pour into a 9×13-inch glass pan.
Let cool over night outside the refrigerator; before the chocolate coating put in the freeze for 2 hours.
1 cup heavy cream
300 gram semi sweet chocolate
1 tsp. ground coffee
In a medium sized saucepan heat cream over medium heat. bring to boil and add the coffee and the chocolate. Stir until smooth.
Cool in room temperature.
Pour the ganache over the frozen coconut and put it again in the freeze for another 2 hours.
the best way to cut the Bounty is while its still frozen and to save it in the refrigerator at least one hour before serving.