Strawberry Coconut Chocolate Bars

This strawberry coconut chocolate bar recipe brings together the nostalgic taste of classic coconut ruffles with a delightful strawberry twist. The combination creates a perfect balance of fruity sweetness and rich chocolate that makes for an irresistible no-bake treat.

I first created these bars when looking for ways to use up leftover coconut from holiday baking. What started as an experiment quickly became my most requested dessert for gatherings. The vibrant pink color always brings smiles before anyone even takes a bite.

Ingredients

• Desiccated coconut: Provides the foundation and texture. Look for unsweetened varieties with fine texture for the best consistency
• Strawberry jelly powder: Gives both flavor and natural pink color. Choose a good quality brand for more authentic fruit flavor
• Condensed milk: Acts as the binding agent and adds creaminess. The sweetness balances perfectly with the tartness of strawberries
• Dark chocolate: Creates a decadent top layer. Select one with at least 70% cocoa for the best contrast to the sweet filling
• Freeze dried strawberry pieces: Add visual interest and intensify the strawberry flavor. These can be found in most grocery stores or online

Step-by-Step Instructions

Prepare the Pan:

Line your 8x8 inch baking tin with parchment paper allowing some overhang on the sides. This seemingly simple step makes removing the finished bars incredibly easy and prevents any sticking. Press the paper firmly into corners for clean edges.

Create the Strawberry Coconut Base:

In a large mixing bowl combine the desiccated coconut and strawberry jelly powder thoroughly. This even distribution ensures consistent color and flavor throughout. Pour in the condensed milk and stir with a wooden spoon or clean hands until every coconut strand is coated in the pink mixture. The texture should be slightly sticky but hold together when pressed.

Form the Base Layer:

Transfer your coconut mixture into the prepared tin and press down firmly using the back of a spoon or your fingertips. Creating an even compact layer is crucial for bars that hold together when cut. Pay special attention to pressing firmly into the corners for uniform thickness.

Add the Chocolate Topping:

Melt your dark chocolate using either a double boiler method or microwave in 30second intervals stirring between each. Pour the smooth melted chocolate over your coconut layer and spread evenly with an offset spatula or back of a spoon. Work quickly before the chocolate begins to set. Immediately sprinkle the freezedried strawberry pieces across the surface while the chocolate is still wet.

Chill and Slice:

Refrigerate your creation for at least one hour or until the chocolate layer has completely set. Running your knife under hot water then wiping it dry before cutting creates clean professional looking slices. Cut into 16 equal squares or smaller bite size pieces depending on your preference.

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The first time I served these at a family gathering my strawberry loving niece declared them her new favorite dessert. Now I keep freezedried strawberries in my pantry year round just in case she visits and requests a batch. Something about the combination of coconut and strawberry creates such a nostalgic yet fresh flavor experience.

Storage Tips

These coconut bars maintain their best texture and flavor when stored in an airtight container in the refrigerator. They will stay fresh for up to one week though they rarely last that long in my household. The cooler temperature helps maintain the perfect snap of the chocolate layer while keeping the coconut base perfectly chewy.

Flavor Variations

While strawberry creates a delightful flavor experience this recipe works wonderfully with other jelly powder flavors. Try raspberry for a more intense berry flavor or orange for a chocolate orange combination reminiscent of classic holiday treats. You can even experiment with lime jelly powder and white chocolate topping for a tropical coconut lime variation that tastes like summer.

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Serving Suggestions

These bars make a stunning addition to any dessert table with their vibrant pink layer and chocolate topping. Serve them alongside tea or coffee for an afternoon treat or package them in decorative boxes for homemade gifts. For an elevated dessert experience plate individual bars with a dollop of whipped cream and fresh strawberries or create a dessert board featuring these bars alongside fresh fruits chocolate dipped berries and cookies.

Frequently Asked Questions

→ Can I use white chocolate instead of dark chocolate?

Yes, white chocolate can be used for a sweeter topping, but it will alter the overall flavor balance.

→ How should I store these bars?

Store them in an airtight container in the fridge for up to 1 week to maintain freshness.

→ What can I use instead of strawberry jelly powder?

You can substitute with another flavored jelly powder or omit it for a plain coconut base.

→ Can I freeze these bars?

Yes, you can freeze them in an airtight container. Thaw at room temperature before serving.

→ What size tin is best for this recipe?

An 8x8-inch tin is ideal for creating evenly cut bars.