This recipe is about reclaiming childhood comfort with grown-up flavors, turning simple ingredients into a nostalgic treat that’s easy to whip up in moments of need. There’s something honest about the way the sweet coconut and rich chocolate come together without fuss, especially when you’re short on time but craving a homemade fix.

I’ve always loved how these bars feel like a quick hug — crunchy, chewy, with that glossy chocolate finish. They remind me of quiet afternoons spent in the kitchen, experimenting with what I had on hand, making something sweet that’s both satisfying and simple enough to share without any fuss.

No bake means less mess and more time to enjoy the process, or just sit back and savor the smell of melting chocolate mingling with toasted coconut. It’s a recipe that’s perfect for those moments when you want comfort food but don’t want to turn on the oven.

This recipe is about reclaiming childhood comfort with grown-up flavors, turning simple ingredients into a nostalgic treat that’s easy to whip up in moments of need.

The story behind this recipe

This recipe came about during a lazy afternoon when I was rummaging through my pantry, looking for something sweet but quick. I remembered making similar no-bake treats as a kid, and how those simple ingredients always felt like a little secret stash of comfort. That nostalgic feeling pushed me to tweak and perfect a version I could whip up anytime and still get that familiar, cozy hit.
One afternoon, I had a handful of shredded coconut and a block of dark chocolate melting in a double boiler — the smell transporting me back to my grandmother’s kitchen. I realized then that these bars could be a way to bring back those childhood moments, now with a grown-up twist of deep cocoa and toasted coconut.
heading: ‘The story behind this recipe’

Ingredient breakdown: key components

Coconut flakes: I prefer toasted for that nutty, smoky aroma that really makes these bars pop. Skip if you want a softer texture, but it’s worth the extra minutes on the skillet.
Dark chocolate: I use a good quality 70% cocoa bar; melts smoothly and offers a rich, slightly bitter contrast to the sweet coconut. You can swap in semi-sweet, but aim for a bar that melts well and isn’t too sweet.
Sweetened condensed milk: It’s the glue that holds everything together—sweet, sticky, and velvety. If you’re avoiding dairy, a thick coconut cream can work, but it’ll change the richness.
Butter or coconut oil: I add just enough to help everything meld without making it greasy. Coconut oil lends a subtle tropical scent and glossy finish—skip if you want a less shiny look, but don’t skip the fat.
Shredded coconut: I like the texture and chew it adds, but you can use finer or flaked coconut for a different bite. Fresh or dried, just make sure it’s unsweetened unless you want sweeter bars.
Vanilla extract: A splash brightens the chocolate and coconut, giving depth. Skip if you’re out, but it’s a quick way to elevate plain ingredients.
Sea salt: Just a pinch enhances the chocolate and balances the sweetness, especially if you use a very sweet chocolate or coconut. Don’t skip, but adjust to taste.

Spotlight on key ingredients

Sweetened condensed milk:

Coconut flakes: I prefer toasted for that nutty, smoky aroma that really makes these bars pop. Skip if you want a softer texture, but it’s worth the extra minutes on the skillet.
Shredded coconut: I like the texture and chew it adds, but you can use finer or flaked coconut for a different bite. Fresh or dried, just make sure it’s unsweetened unless you want sweeter bars.
It’s the glue that holds everything together—sweet, sticky, and velvety. If you’re avoiding dairy, a thick coconut cream can work, but it’ll change the richness.

Dark chocolate:

I use a good quality 70% cocoa bar; melts smoothly and offers a rich, slightly bitter contrast to the sweet coconut. You can swap in semi-sweet, but aim for a bar that melts well and isn’t too sweet.
Sea salt: Just a pinch enhances the chocolate and balances the sweetness, especially if you use a very sweet chocolate or coconut. Don’t skip, but adjust to taste.

Notes for ingredient swaps

Dairy-Free: Coconut cream instead of condensed milk offers richness without dairy, but expect a slightly less creamy texture.
Vegan: Use coconut oil in place of butter and maple syrup instead of condensed milk for a plant-based version.
Sweetener: Honey or agave syrup can replace condensed milk, though they will alter the sweetness and stickiness slightly.
Chocolate: Dark chocolate with higher cocoa content adds depth; milk chocolate makes the bars sweeter and creamier.
Coconut: Unsweetened dried shredded coconut can be swapped for toasted coconut flakes for a nuttier, crunchier bite.
Salt: Sea salt or Himalayan pink salt can replace regular salt, adding a different mineral note to balance sweetness.
Add-ins: Chopped nuts, dried fruit, or even a sprinkle of sea salt on top can customize texture and flavor.

Equipment & Tools

20cm (8-inch) square pan: Holds the mixture and shapes the bars.
Parchment paper: Prevents sticking and makes removal easy.
Medium bowl: Mixes dry ingredients.
Small saucepan: Melts the wet ingredients gently.
Spatula: Folds ingredients and presses mixture into pan.
Sharp knife: Cuts the set bars cleanly.
Refrigerator or freezer: Sets and firms up the bars.

Step-by-step guide to no bake bars

Line a 20cm (8-inch) square pan with parchment paper, leaving overhang for easy removal.
In a medium bowl, combine 1 1/2 cups (150g) shredded coconut, 1/2 cup (90g) dark chocolate chips, and 1/4 teaspoon sea salt.
In a small saucepan over low heat (about 50°C/122°F), melt 1/4 cup (60ml) unsalted butter or coconut oil, along with 1/2 cup (120ml) sweetened condensed milk and 1 teaspoon vanilla extract. Stir until smooth and fragrant (~3-4 minutes).
Pour the melted mixture over the dry ingredients. Use a spatula to fold everything together until evenly coated and sticky, about 2 minutes.
Transfer the mixture into the prepared pan. Use the back of a spoon or your fingers to press it firmly into an even layer, ensuring no air pockets.
Sprinkle additional shredded coconut or chopped nuts on top if desired, then press lightly to set. This adds texture and visual appeal.
Place the pan in the fridge for at least 2 hours, or until the bars are firm and set. For quicker results, freeze for about 1 hour.
Once firm, lift out the block using the parchment overhang. Cut into 12 equal squares with a sharp knife, wiping it clean between cuts.
For best texture, store the bars in an airtight container in the fridge for up to a week, or freeze for up to a month. Serve chilled for optimal chewiness.

Chill the bars in the fridge for at least 2 hours until firm. Slice into squares and serve cold. For a glossy finish, keep refrigerated until ready to eat, then bring to room temperature for a softer bite.

How to Know It’s Done

Chocolate is glossy and melted smoothly, with no lumps.
Mixture is firm enough to hold shape when pressed in the pan.
Bars are evenly cut, with clean edges and no crumbling.