Coconut Bark – a delicious recipe with coconut, condensed milk. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Spray an 8x8 inch baking dish with nonstick cooking spray.
2
Mix coconut and evaporated milk together in a bowl.
3
Pour into baking dish and then smooth out (make sure it is level so that it cooks evenly).
4
Bake at 350 for 20 minutes or until browned.
5
Cool completely and then cut into bars.
6
This is how the recipe/show said to do it, mostly. Some people have found that a package of coconut does not yield 5 1/2 cups, but the recipe works with less coconut. I found that I cooked mine for 25 minutes, cooled it, then ended up putting it back in the oven for another 10 minutes. Next time I am going to put it in a 9x13 pan, since I like the toasted coconut best. Other people found that they could drop tablespoonfuls on cookie sheets and bake them for 15 minutes or so.
61
kcal
Calories
3
g
Fat
5
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 2 ingredients. The key ingredients include: 5 1/2 cups coconut, 14 ounces sweetened condensed milk.
Yes, Coconut Bark falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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