Bounty bites

I adore all things coconut. Whether I’m starting the day with some coconut yoghurt, granola and berries, looking like I’ve fallen head first into a chip fryer as I use lashings of coconut oil as a natural overnight hair mask or if I’m adding it in to sweet or savoury recipes - I just bloody love the stuff. Thankfully, it’s still something that I can enjoy in small amounts following the low fodmap guidelines, and these fun sized bites of coconutty loveliness are a total dream. 1/4 cup serving of desiccated coconut and 1/2 cup serving of coconut milk are given the low fodmap green light, so whipping up a batch of these to store in the freezer for whenever you fancy a little sweet treat does just the trick. And if you’re not following a low fodmap eating plan, you can enjoy them just the same.

These lovely bounty bites taste fresh and creamy as apposed to the traditional bounty that sits neglected at the bottom of a celebrations tub, next to a Milky Way or two as the Christmas chocolate duds. Here, they take centre stage.

Ingredients:

2 cups unsweetened desiccated coconut

1 can coconut milk (refrigerated, use the set part only)

2 tbsp maple syrup

1 tsp vanilla extract

1 1/2 cups chocolate chips or good quality chocolate of your choosing.

Method:

Add the desiccated coconut, coconut milk, maple syrup and vanilla to a food processor. Mix for 30 seconds or so until the mixture has combined, stopping and scraping down sides as and when required.

Using your hands, shape the mixture into fun sized bars being sure to press the mixture firmly to ensure it’s really compact and will hold its shape. Pop on to a baking tray lined with greaseproof paper and repeat with the remaining mixture leaving a little space between each bar.

Leave in the freezer for at least 20-30 minutes to set.

When they’re ready, melt the chocolate in a Bain marie or a microwave. Once melted set aside to slightly cool.

Dip each bounty bite into the chocolate and set on a piece of greaseproof paper.

If you have any chocolate left over, drizzle it on top.

Store in the fridge for up to a week or in the freezer for up to 3 months. They taste lovely just slightly thawed from the freezer and take on a beautifully coconut ice cream texture.