Coconut Bark combines dark chocolate and coconut for a delicious sweet treat! This is a quick and easy recipe perfect for dessert!
If you are wanting to get festive try my Candy Cane Bark.
This recipe used 3 ingredients and takes 2 mins to make!
Not only is it quick and easy but it is simple and fun.
Sometimes the best recipes are the ones that are fuss free and effortless.
The simple combination of chocolate and coconut works any time of year and is a great choice for a festive treat also!
Get the kids involved and have some fun in the kitchen, wrap the pieces for Christmas gifts and have a sneaky piece with a wine by your Christmas tree!
The photo below shows the ingredients needed to make the recipe. They are all simple and easy to find at the local shops.
**For full measurements and detailed instructions scroll down to the recipe card below**.
As you can see the recipe calls for:
- dark chocolate: this is my preference for this recipe as it compliments the delicate textures of the coconut so well. You can use milk, dark or white chocolate for the recipe. So choose your favourite to the equivalent amount in the recipe card below. You can also use chocolate melts, chips, bits or a block (cooking chocolate), broken into pieces. I am using chocolate melts as they are my favourite to work with.
- desiccated coconut: this is the most commonly found type of coconut. It is the short version that is often seen on rum balls.
- shredded coconut: this is the longer version of coconut. It has a delightful taste and brings an alternate texture to the bark.
Step by step instructions
Here are the step by step instructions to make the recipe. We start by lining a baking tray with parchment paper. (Mine measures 35 x 28 cm, 13 x 11 inches)
- Combine the 2 types of coconut and stir till well mixed (Photo 1)
- Add dark chocolate to heat proof jug (Photo 2)
- Microwave the chocolate for 2 mins (Photo 3)
- Transfer melted chocolate onto lined baking tray (Photo 4)
I recommend using a heatproof jug for melting the chocolate.
The microwave is the most popular choice as it is quick and only takes the push of a few buttons.
Heat on high for 2 mins, use an oven mit and remove by the handle, then stir the chocolate till all of it is melted.
When you pour the melted chocolate onto the baking paper, keep it in a concentrated spot as we will then use the spatula to spread the chocolate out.
- Use a spatula to spread the chocolate (Photo 5)
- Decorate by sprinkling the coconut on top (Photo 6)
- Transfer the bark into the fridge to set (Photo 7)
- Once set, break into pieces (Photo 8)
The shape of the bark is best thought of as an imperfect rectangle.
The larger the shape, the thinner the bark will be.
Don't spread it too thinly as it will break more easily.
When ready to break the bark into pieces, with use a knife and try and be precise, or discard that, use your hands and pick up the bark and break it into pieces.
If you want to wrap your bark for gift giving, use clear plastic bags so the bark can be seen through the wrapping. Tie with a colorful bow (especially during the festive season!)
Frequently asked questions
What is the difference between chocolate and chocolate bark?
Chocolate Bark is simply melted chocolate which has been decorated with candy, fruit, nuts and other ingredients before being set and broken into pieces.
Chocolate is the number 1 ingredient in chocolate bark.
Why is it called chocolate bark?
Chocolate Bark is named after its appearance.
That being the pieces closely resemble bark from trees.
Due to the nature of the thin chocolate, it is often easier to break the bark into random pieces, than it is to cut it neatly into squares (like we would for fudge!)
How long does homemade chocolate bark last?
Homemade Chocolate Bark is best stored in a sealed air tight container.
It will last up to 2 weeks like this.
In warmer climates (Australia) it is best stored in the fridge at all times.
In cooler climates, it can be stored in the sealed air tight container in the pantry.
It will keep longer though if it is refrigerated.
Top tips and tricks
Here are my top tips and tricks for the recipe so you can get it right every single time!
- If you choose to use white chocolate. You won't have a lot of contrast as it will be 2 white ingredients on top of another white ingredients. Add some candy for colour and contrast
- Do use the fridge to set the bark. This makes it quick and easy!
- Don't spread the chocolate to thinly on the baking paper (keep it a little thicker so it doesn't break when bitten into)
- Refrigerate the chocolate to make it set faster
- Break into pieces and wrap/decorate for Christmas gifts
If you loving work with chocolate in the kitchen (me too!), then you might like to try one of the following from my chocolate recipes:
PIN and save this recipe for later!
I would love to hear your feedback in the comments below. Please let me know if you make the recipe.
- Baking paper/Parchment paper
- Baking tray
- Large heatproof jug
- 400 grams dark chocolate Note 1
- ⅓ cup shredded coconut
- ⅓ cup desiccated coconut
- Line a large baking tray with parchment paper (Note 2)
- Add chocolate to heatproof jug
- Combine both types of coconut in jug and stir till consistently mixed
- Place chocolate in microwave and heat on high for 2 mins. Use an oven mit to remove jug from microwave and stir chocolate until all pieces are melted
- Pour chocolate onto lined baking tray. Use a spatula to spread into a large flat rectangular shape
- Decorate with coconut then place in fridge to set
- Remove Coconut Bark after 15 mins and use your hands to break into pieces. Store in the fridge in a sealed, air tight container
- Note 1 You can use chocolate melts, chocolate bits or a block of cooking chocolate broken into pieces. Ensure you measure it using kitchen scales or purchase exact quantity ie 400 grams.
- Note 2 The baking tray shown in the photo and used by me in the recipe measures 35 x 28 cm, 13 x 11 inches)
- Note 3 The nutritional info listed in the recipe card is approximate for when the chocolate bark is broken into 16 pieces.