If you’re a fan of creamy coconut and smooth chocolate, these Easy Bounty Bonbons are about to become your new favorite treat! With just five ingredients, these no-bake bonbons combine the richness of mascarpone, white chocolate, and grated coconut with a decadent milk chocolate coating. They’re perfect for special occasions or as a sweet indulgence anytime you want a little treat!
Why You’ll Love This Recipe
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Creamy and indulgent: The combination of mascarpone, white chocolate, and coconut gives a luscious, creamy filling that pairs perfectly with the rich milk chocolate coating.
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Simple and quick: With only five ingredients, this easy recipe doesn’t require baking or complicated steps.
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Customizable: Feel free to get creative with the garnish—use edible gold dust, chopped nuts, or colored sugar pearls for a festive touch.
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Perfect for gifting: These bite-sized treats make a great homemade gift or party favor.

Ingredients (Makes 27 Bonbons)
For the Cream:
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250 g mascarpone
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200 g white chocolate
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100 g grated coconut
For the Filling:
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30 ml heavy cream
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100 g milk chocolate
For the Coating:
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250 g milk chocolate
For Garnish:
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Grated coconut (optional, for garnish)
Tips for Success
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Cool the white chocolate: Make sure the white chocolate is cooled slightly before mixing with the mascarpone to prevent lumps.
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Chill the mixture: After assembling the coconut mixture and ganache layers, make sure to refrigerate the bonbons for at least 2-3 hours or overnight for better texture.
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Use a piping bag: For easy and neat ganache application, transfer the ganache to a piping bag before adding it to the coconut mixture.
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Sharp knife: Use a sharp knife to cut the set coconut cake into even, bite-sized squares. Warming the knife under hot water before cutting can help.
Directions
1. Prepare the White Chocolate Cream
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Melt the white chocolate using a double boiler. Let it cool slightly before mixing.
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In a bowl, combine the mascarpone with the cooled white chocolate. Stir in the grated coconut and mix until smooth and evenly combined.
2. Make the Milk Chocolate Ganache
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In a saucepan, heat the cream until just below boiling.
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Remove from heat and add the milk chocolate. Let it sit for a minute to soften, then stir until the chocolate is smooth and creamy.
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Allow the ganache to cool completely. Once cooled, transfer it to a piping bag.
3. Assemble the Bonbons
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Spread half of the coconut mixture evenly over the bottom of a pan lined with parchment paper.
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Pipe a layer of ganache over the coconut mixture and sprinkle with grated coconut.
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Spoon the remaining coconut mixture over the ganache and smooth the surface with cling film.
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Place the pan in the freezer for 2-3 hours, or let it set overnight to firm up.
4. Cut and Coat the Bonbons
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Remove the set coconut mixture from the freezer and cut it into equal-sized squares.
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Melt the milk chocolate using a double boiler.
5. Dip and Garnish
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Dip each square into the melted milk chocolate, ensuring each piece is fully coated.
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Place the bonbons on a sheet of parchment paper.
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Garnish by drizzling fine lines of chocolate over the top and optionally sprinkle with extra grated coconut for a festive touch.
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Let the chocolate harden completely at room temperature or in the fridge.
6. Serve and Enjoy
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Once the chocolate has set, your Bounty Bonbons are ready to enjoy! Serve immediately or store in an airtight container for up to a week.
Storage
Store these bonbons in an airtight container in the fridge for up to 1 week. You can also freeze them for longer storage—just be sure to let them come to room temperature before serving.

FAQ: Easy Bounty Bonbons
1. Can I use dark chocolate instead of milk chocolate for the coating?
Yes! You can substitute milk chocolate with dark chocolate for a richer, less sweet flavor. It’s a great option if you prefer a more intense chocolate taste.
2. Can I use a different type of cheese instead of mascarpone?
You can substitute mascarpone with cream cheese, but the flavor will be slightly tangier. If you prefer a milder taste, use ricotta or even Greek yogurt.
3. Can I make these bonbons vegan?
Yes! You can make the bonbons vegan by using dairy-free mascarpone, vegan white chocolate, and non-dairy milk chocolate. Make sure to check that all your ingredients are plant-based.
4. Can I freeze these bonbons?
Absolutely! These bonbons freeze well. After dipping them in chocolate, place them in a single layer on a tray and freeze until solid. Then, transfer to a sealed container and store in the freezer for up to 2 months. Thaw at room temperature before serving.
5. What can I use for garnish instead of grated coconut?
If you don’t want to use grated coconut for garnish, you can use chopped nuts (like almonds or pistachios), edible gold dust, or even colored sugar pearls for a festive touch.
6. How can I make sure the white chocolate is smooth and lump-free?
Be sure to cool the white chocolate slightly after melting before mixing it with the mascarpone. This prevents the mascarpone from curdling and creating lumps. Also, stir the mixture well to ensure it’s smooth.
7. Can I use a different type of coconut?
You can use sweetened coconut flakes or shredded coconut if you prefer, but be aware that it will affect the sweetness of the bonbons. Adjust the sugar to taste if using sweetened coconut.
8. How long do the bonbons last?
These bonbons will stay fresh for up to a week in the fridge when stored in an airtight container. They can also be kept at room temperature for 1-2 days if served immediately.
Conclusion
These Easy Bounty Bonbons are the perfect combination of creamy coconut filling, rich chocolate, and simple ingredients. Whether you’re making them for a party, gifting them, or just indulging yourself, these bonbons are sure to be a hit. Their rich flavor and beautiful appearance make them a treat everyone will love. Enjoy!
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Easy Bounty Bonbons With 5 Ingredients: A Coconut Lover’s Dream
- Total Time: 3-3.5 hours
- Yield: undefined
- Diet: Vegetarian
Description
These Easy Bounty Bonbons are the perfect treat for coconut lovers, featuring a creamy coconut filling covered in rich milk chocolate. With just five ingredients, these no-bake bonbons are a quick and indulgent dessert.
Ingredients
250 g mascarpone
200 g white chocolate
100 g grated coconut
30 ml heavy cream
100 g milk chocolate
250 g milk chocolate (for coating)
Grated coconut (optional, for garnish)
Instructions
- Prepare the White Chocolate Cream: Melt white chocolate using a double boiler, then cool slightly. Combine mascarpone, cooled white chocolate, and grated coconut, stirring until smooth.
- Make the Milk Chocolate Ganache: Heat heavy cream in a saucepan until just below boiling. Remove from heat, add milk chocolate, and stir until smooth. Let it cool, then transfer it to a piping bag.
- Assemble the Bonbons: Spread half the coconut mixture in a pan lined with parchment paper. Pipe a layer of ganache over it, sprinkle with grated coconut, then spoon the remaining coconut mixture on top. Smooth the surface and refrigerate for 2-3 hours or overnight.
- Cut and Coat the Bonbons: Remove the set mixture, cut into equal squares. Melt the milk chocolate using a double boiler. Dip each square into the melted chocolate and place on parchment paper.
- Garnish and Serve: Optionally drizzle fine lines of chocolate over the bonbons and sprinkle with extra grated coconut. Let them set at room temperature or in the fridge. Serve once hardened.
- Prep Time: 30 minutes
- Cook Time: undefined
- Category: Dessert
- Method: No-Bake
- Cuisine: International
Nutrition
- Serving Size: 1 bonbon
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 20 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg