• 3 Cups desiccated coconut*
• 50g Allulose Sweet as Icing Sugar* chosen for zero after-taste and no cooling effect OR 75g Powdered Erythritol* you use more because it's 70% as sweet   
• Half a tin Sugar Free Coconut Condensed Milk 
• 250gm Sugar Free Chocolate chopped* 

1 - Line a tray or plate that's freezable.
2 - Into a large mixing bowl goes desiccated coconut and sweetener then combine.
3 - Add in coconut condensed milk and mix until it forms a thick batter.
4 - With slightly wet hands form small 10cm logs of the coconut filling.
5 - Place them onto the lined plate or tray and freeze for 10 minutes
6 - Melt the chocolate in a double boiler or in 10 second bursts in the microwave
7 - Lift up the coconut logs using 2 forks and dip to fully coat in the melted chocolate
8 - Place the coated bounty bar back on the lined plate and refrigerate until set. 

Storage: best stored in an airtight container up to 2 weeks in the pantry or if you want to keep them longer, hide the container in the vegetable crisper in your fridge. To freeze, line a container with parchment paper and freeze up to 6 months.    

Ordering Tips: To purchase items to make this taste sensation, click under the Ingredients field above, simply select each and add them to your cart. And should you get your delivery and go "what the heck did I get that for again?" just look at your order email; the name of the recipe pack will be right there to prompt you :) so easy.