Homemade Coconut Mounds Cups

If you like Mounds Bars ( Bounty Bars) you’ll love this Homemade Coconut Mounds Cups recipe. A simple and delicious homemade treat.

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Mounds bars have always been a favorite of mine.  I adore dark chocolate and coconut.  They don’t make Mounds in England.  Here, they have bounty bars which are pretty much the same thing,  you can buy them in milk or dark chocolate, but the dark chocolate is really hard to find.  

This recipe makes it easy for me to get my fix whenever I have a craving. If you love a sweet treat, you could also have a go at making my Chocolate Hazelnut Truffle Cups, simple, easy, and so impressive!

These delectable, dark chocolate cups are filled with a sweet & creamy coconut filling and topped with toasted coconut.  Once you try them, you’ll never go back to the store-bought again!

Which Chocolate Is Best

I recommend Dark Chocolate that’s around 54.5%  Cacao as it tastes great without being too sweet and also melts easily. 

That said, you can use semi-sweet, bitter-sweet, dark, or milk chocolate chips too to make the filling. Just keep in mind that milk chocolate will make a much sweeter filling.

Step By Step Instructions

Mix the shredded coconut, condensed milk and golden syrup.

Melt the chocolate and paint the cup liners. See my guide on How to Melt Chocolate).  

Once the cups are covered with the chocolate, put them in the fridge to set for 15 minutes.  

When set, fill with the coconut filling and finished with another layer of chocolate and a sprinkle of coconut (I’ve done both toasted and plain.

Assemble and place back in the fridge to set.  This should take about an hour,

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Let’s Make Homemade Coconut Mounds Cups

You’ll go coconut crazy once you’ve made these delectable bitesize treats! Store-bought will never be good enough again.

5 from 3 votes

Prep25 minutes minutes

Cook5 minutes minutes

Total30 minutes minutes

Serves: 24 cups

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Ingredients

• ▢ 2½ cups shredded coconut/desiccated coconut
• ▢ 1 14-ounces can sweetened condensed milk
• ▢ 2 tablespoons golden syrup or corn syrup
• ▢ 7 ounces dark chocolate chopped
• ▢ ½ cup toasted coconut optional

US Customary – Metric

Instructions

• Place the shredded coconut, condensed milk, and golden syrup into a medium-sized bowl and mix until combined. Set aside.
• Melt the chocolate in a microwaveable bowl for 30 seconds at a time (stirring in between) until the chocolate is smooth and fluid.
• Using a ½ teaspoon measuring spoon, drop it into mini silicone cups (or mini paper cupcake liners) spread evenly using a paintbrush.
• Allow cups to harden in the refrigerator for about 10 minutes.
• Fill the chocolate covered cups with the filling then brush the rest of the chocolate over the tops of the cups, sprinkle with the toasted coconut and place in the refrigerator to set again (about an hour minutes).

Tips + Notes

• To make these, I used 2-inch silicone liners.  If you’re in the US, you can one like mine from Amazon, here. If you’re in the UK, click here. (As an Amazon Associate, a small commission is made from qualifying purchases).
• The easiest way to line the molds is to take 1/2 a teaspoon of the melted chocolate and drop it into the liner.  Then using a clean, small paintbrush (that’s never been used with paint), spread the chocolate over the liners.  This is a much faster process than you would imagine.  It took me about an hour to make 60 cups and that was including hardening the chocolate before filling them.
• You can top the mounds with plain shredded coconut or toasted, the choice is yours.
• I love to use Golden Syrup (which is an amber-colored syrup with a rich, deep sweetness) it’s common in English baking and I’ve fallen in love with it since moving here. I know it can be hard to find in the US, but you can buy it here on Amazon. (As an Amazon Associate, a small commission is made from qualifying purchases). If you require a substitution, in this recipe corn syrup can be used in its place.

Nutrition Information:

Calories: 108 (5%)| Carbohydrates: 9g (3%)| Fat: 7g (11%)| Saturated Fat: 5g (31%)| Sodium: 26mg (1%)| Potassium: 96mg (3%)| Fiber: 1g (4%)| Sugar: 7g (8%)| Vitamin A: 5IU| Vitamin C: 0.1mg| Calcium: 7mg (1%)| Iron: 1.2mg (7%)

Nutritional Data Disclaimer

Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Author:Erren Hart

Course:Chocolates

Cuisine:Dessert

Keyword:chocolate, coconut, dessert

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