Bounty Bar-inspired Milkshake

Bounty Bar-inspired milkshake. Need I say more? As a kid, Bounty Bars were one of my favourite chocolate bars. I found their tropical decadence irresistible. I remember begging my mom to buy them for me as we stood in the grocery store checkout line. I’d almost be in tears (LOL). Turns out, they are ridiculously easy to recreate at home!!!

In case you missed this first post, I’m working with Loblaws City Market on a series of recipes that spotlight their Loblaws City Market 2018 Canadian Food Trends. This month’s trend is one I’m really into …‘Occasional Indulgences’. Life is too short to not indulge!!! I’ve always believed this wholeheartedly. And when it comes to my occasional indulging, I believe in going all the way. All or nothing. So, this month’s creation is a milkshake recipe that’s so crazy and indulgent (yet easy to throw together), we’re calling it a freak shake. It’s also very fitting given that today is National Vanilla Milkshake Day! Another excuse to splurge away. Hope you love this milkshake as much as I do…


Homemade Bounty Bar Recipe

Serves ~2-4


For the homemade bounty bar: 

3 c. coconut flakes (unsweetened)
3 tbsp organic cane sugar
¾ c. coconut cream
1 vanilla bean
¾ tsp sea salt
½ c. cocoa powder
½ c. coconut oil (melted)
¼ c. maple syrup

For the milkshake:

1 500ml tub PC Dairy-Free Coconut Milk Ice Cream
¾ c. coconut milk (I used Silk Coconut Beverage)
½ c. PC frozen coconut
¼ Lindt 85% Cacao Intense Dark Chocolate Bar (chopped into small pieces)

For the garnish:

½ c. toasted coconut flakes
½ Lindt 85% Cacao Intense Dark Chocolate Bar (melted)
1 tbsp maple syrup
Metal straws


For the homemade bounty bar:

  • Add coconut flakes to your food processor and blend for about 10 minutes, occasionally stopping to scrape down the sides. The mixture will become moist (it’s turning into coconut butter). Stop before it’s completely smooth — you want a bit of texture.
  • Add organic cane sugar, coconut cream, vanilla bean and sea salt to the mixture and blend until incorporated.
  • Line an 8” baking pan with parchment paper and add your mixture. Press it down flat and smooth. Place pan in freezer.
  • In the meantime, make your chocolate coating: melt coconut oil in the microwave, then mix in the cocoa powder and maple syrup. Whisk together until smooth.
  • Once coconut bars are completely solid, remove from freezer. Using parchment paper, remove the rectangular dessert bars and cut lengthwise into extra-long ‘bars’. Place a cooling rack on top of a cutting board and position the bars on top of the cooling rack. Drizzle the chocolate over top of the coconut bars so they are coated. Once coating solidifies, add leftover chocolate sauce to a shallow dish and dip the bottom of the chocolate bars into the chocolate so all sides are coated. Place them onto a parchment lined dish and store, covered, in fridge.

For the milkshake:

  • Add all ingredients except the chocolate to a blender and blend until smooth. Add in chocolate and blend for 10 seconds (so some texture remains). Store in fridge.

To assemble the Bounty Bar-inspired Milkshake:

  • Roll the rim of your milkshake glass in maple syrup, followed by toasted coconut (you can buy toasted coconut or toast it yourself in the oven) — just like you’re garnishing a caesar with a celery salt rim!
  • Melt your chocolate bar: in a bowl, break it up into little pieces and soften chocolate in microwave in 12 second increments. Stir in between. It will become liquid in about a minute. Drizzle melted chocolate into your empty milkshake glass.
  • Pour milkshake into your prepared glass and garnish with bounty bar. Enjoy!

Thanks to Loblaw for sponsoring this post! All opinions are my own.

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