Protein Coconut Bounty Bars

AI-generated illustration.

A higher-protein take on a coconut Bounty bar, adapted from Stefan Bodegrajac (@stefan_agcoaching)'s homemade Bounty bars. I swapped a third of the coconut for whey and some of the coconut cream for Greek yogurt, and used less chocolate on the outside. That takes each bar from about 330 calories to about 240 and more than doubles the protein.

Instructions

1. Stir the coconut and whey together in a bowl so the powder doesn't clump.
2. Add the coconut cream, yogurt, maple syrup, vanilla and salt, and work it with your hands until it packs into a firm ball when squeezed.
3. Split the mix into 6 equal portions on a scale and press each into a bar on a parchment-lined tray.
4. Freeze the bars for 30–40 minutes, until they're firm enough to handle.
5. Melt the chocolate in 20-second bursts in the microwave, stirring between each.
6. Roll each frozen bar through the chocolate, let the excess drip off, and set it back on the parchment.
7. Return the tray to the freezer until the shell has set hard, about 10 minutes.

Notes

• The original uses 150 g coconut, 250 ml light coconut cream and 80 g dark chocolate, with no whey or yogurt.
• 50 g of chocolate gives a thin coat. If it runs short, coat the tops and sides and leave the bottoms bare.
• Keep them in the freezer and give them a few minutes on the counter before eating. The yogurt makes the filling firmer than the original when frozen.

Nutritional Info

Nutrient	Amount
Calories	242 kcal
Protein	8.2 g
Carbohydrates	10 g
Sugar	3.8 g
Fat	19.7 g
Fiber	3.7 g
Sodium	54 mg

Per bar, calculated from USDA data.