Do you love chocolate and coconut as much as I do? I have been eating packages of Mounds bars like they are going extinct tomorrow! I mean way too many of these little guys, seriously, totally addicted. Unfortunately they have corn syrup in them and that is a big no no for me. How many of you have that problem too? I know most of the Halloween candy that I am seeing in the stores I just can’t eat because of the corn in them. They are laden with corn syrup! I even looked up how to make home made mounds bars and in every single recipe I found they called for confectioners sugar, which contains corn starch. I had to come up with a way to have a mounds bar! I was going through withdrawals, really, I was. So I found a way to make the mounds bars…..the only maybe con is you have to keep them in the freezer. Not a problem for me, I like them cold anyway. This post contains affiliate links.
Copy Kat but Better Mounds Bars
1 can of coconut milk, about 15 ounces or so, whatever they have at the store
1/2 cup sugar
1/8 teaspoon almond extract
1/8 teaspoon vanilla extract
2 bags chocolate chips, I used Ghirardelli semi-sweet
3 cups unsweetened coconut
Mini cupcake liners/papers
Let me say you can make these without the almond or the vanilla extracts but they just don’t taste the same. Almond extract is very strong so you only need a little bit. First you make sweetened condensed coconut milk. It’s not hard!
In a small sauce pan combine the entire can of coconut milk with 1/2 cup of sugar and whisk. Bring to a boil over medium-high heat. When the milk comes just to a boil reduce the heat to a simmer. Let the milk and sugar simmer for 45 minutes to an hour until it has reduced by half. (Make sure you stay close when you are simmering this because if you don’t stir frequently it will form a skin on top.) Making sure the milk is reduced pretty important because if the milk hasn’t reduced by at least half your filling will be too runny to hold together even when frozen. Add the extracts to the coconut milk along with the coconut and stir well. Remove the mixture from the heat and let cool while you melt the chocolate.
Melt the chocolate in the microwave. Microwave for 30 seconds then stir. Continue to microwave in 30 second intervals stirring each time until the chips are totally melted.
Pull out a mini muffin tin and place a mini cupcake liner into each one. Put small spoons of chocolate into the bottom of each little cup. The chocolate should just cover the bottom! Now put 1 teaspoon (an actual measuring spoon 1 teaspoon not one from the silverware drawer, I see you trying to get out of measuring…put the spoon down!) of coconut mixture on top of the chocolate. At this point you might have to melt the chocolate again, just 15-20 seconds will do. Put enough chocolate on top of the coconut to cover the coconut. Don’t go overboard here, if there’s too much chocolate on top it will be super hard to eat frozen. Ask me how I know this! Place in the freezer to harden for 20 minutes, then transfer them papers and all to a ziploc bag. I only melted one bag of chocolate chips at a time. Once the muffin tin is empty open the next bag of chocolate and do the steps all over again. This makes 48 mini chocolate coconut cups!