Strawberry Coconut Chocolate Bars

Name: Strawberry Coconut Chocolate Bars
Prep time: 15 min
Total time: 75 min
Ingredients: 350 g Desiccated coconut ((3+½ cups)); 23 g Strawberry jelly powder ((0.8oz)); 397 g Condensed milk ((14oz)); 250 g Dark chocolate ((9oz)); 1-2 Tablespoons Freeze-dried strawberry pieces

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These no-bake strawberry coconut chocolate bars are the perfect blend of light and indulgent. They're similar to Raspberry Ruffle sweets and their vibrant colour makes them perfect for Valentine's Day!

3 slices of strawberry coconut chocolate ruffle bars on a plate

Those of you who enjoyed my raspberry ruffle traybake are going to LOVE these strawberry coconut chocolate bars! They taste just like classic Raspberry Ruffles but with strawberry flavour. So I guess we can call them strawberry ruffles instead!

They're rich, creamy and indulgent yet at the same time light, fresh and moreish. You can make them with only 4-5 ingredients and you'll only need about 15 minutes of prep time! This is the best no-bake treat for Valentine's Day dessert, cake and candy stalls, kids' birthday parties or any other special event. They're sure to be gobbled up quickly whatever the occasion!

In the post below, you'll find my top tips, ingredient notes and step-by-step photos. I hope you find it helpful but if you'd prefer the condensed version, feel free to scroll right down to the recipe card at the end of the page. Enjoy!

Ingredient Notes

Desiccated coconut: The star of the show, desiccated coconut gives these bars their melt-in-the-mouth texture and tropical flavour.
Strawberry jelly powder: This is not only great for adding the strawberry flavour- it also gives the mixture a lovely pink hue. Any other flavour of jelly powder will work so this recipe can be easily adjusted to suit your taste buds.
Condensed milk: Condensed milk is the 'glue' that holds everything together. It adds sweetness and helps create that Bounty-like texture we're after. If you want to try a dairy-free option, you can try coconut condensed milk.
Dark chocolate: The dark chocolate topping adds a nice contrast to the super sweet strawberry coconut mixture. I used dark chocolate that had around 60% cocoa so it didn't taste too bitter. If you're not a fan of dark chocolate, milk or white chocolate will work too but the bars will be quite a bit sweeter overall.
Freeze-dried strawberry pieces: These are optional but they add a nice pop of colour and intensify the strawberry flavour. If you can't find freeze-dried strawberries, you could chop up some dried strawberries or use some pink/red cake sprinkles instead.

Equipment

8x8-inch tin: I've found this size gives nice thick, chunky bars. The mixture will fill it right to the brim so you can use a slightly larger one such as 8x10-inch if you prefer.
Baking paper: For easy removal. You can even use clingfilm if you're in a pinch.
Bowls: A large mixing bowl to make the strawberry-coconut mixture, and a smaller heatproof one for melting the chocolate. If you prefer, you can use a saucepan to melt the chocolate over the stove instead.
Utensils: A wooden spoon for mixing, a small spoon or spatula for spreading the chocolate, and a sharp knife for cutting the strawberry ruffles into bars.

overhead image of chocolate strawberry coconut bars

How to make strawberry coconut chocolate bars

Step 1: Line an 8x8-inch tin with baking paper, leaving a bit hanging over each edge to make it easier to lift out later. If you don't mind slightly thinner slices, you can use an 8x10-inch tin instead, or you can even make individual-sized portions in cupcake cases.

Step 2: Add 350g of desiccated coconut to a large bowl then stir in 23g of strawberry jelly powder. I used Hartley's.

Step 3: Add 1 tin of sweetened condensed milk (397g) to the bowl. Mix well until all of the coconut is evenly coated.

Step 4: Transfer the pink coconut mixture into your lined tin and press it firmly into place.

pressing pink coconut mixture into a lined tin

Step 5: In a heatproof bowl, melt 250g of dark chocolate in the microwave, making sure to take it out and stir it every 30 seconds to prevent burning. Pour it over the coconut mixture in the tin then use a small spoon or spatula to spread it out to the edges.

Step 6: Add some freeze-dried strawberry pieces or cake sprinkles on top of the chocolate while it's still wet. I got my strawberry pieces from the baking section in Sainsbury's.

melted chocolate and freeze dried strawberry pieces on top

Step 7: Place your strawberry ruffle traybake into the fridge and let it set for 1 hour, or until the chocolate has hardened.

Step 8: Once set, cut it into bars and enjoy! I cut mine into 16 bars but you can make yours as big or as small as you like.

Top Tips

For a more natural strawberry flavour, you can use freeze-dried strawberry powder instead. You will likely need to use more of it because the flavour is not as strong as the jelly powder.
For cleaner cuts, dip your knife in hot water and wipe it dry between each slice. This will prevent the chocolate topping from cracking.
When melting the chocolate, add a teaspoon of vegetable oil for a smoother, more spreadable consistency.
If you can't find freeze-dried strawberries, finely chopped dried strawberries work well too.

FAQs

How long do strawberry coconut chocolate bars last?

If stored properly in an airtight container in the fridge, these slices will last for around 1 week. They're great for meal prepping and grabbing on the go throughout the week.

Can I make these bars vegan?

It's possible, but you'd need to substitute almost every ingredient! You can use vegan strawberry jelly powder, coconut condensed milk and dairy-free chocolate. Also, if you use cake sprinkles instead of freeze-dried strawberry pieces for the topping, make sure that they're free from non-vegan e-numbers such as carmine and beeswax.

Can I freeze this recipe?

Yes, strawberry ruffles can be frozen for up to 3 months in an airtight container. Alternatively, you can wrap the entire slab tightly with clingfilm. To defrost them, let them thaw in the fridge overnight or at room temperature for 1-2 hours. Do not refreeze.

square slices of coconut strawberry ruffles

More no-bake treats:

I hope you like my strawberry coconut chocolate bars! If you make them at home, please let me know what you think by leaving a rating and comment below. Enjoy!