If you like Mounds Bars ( Bounty Bars) you’ll love this Homemade Coconut Mounds Cups recipe. A simple and delicious homemade treat.
Mounds bars have always been a favorite of mine.  I adore dark chocolate and coconut.  They don’t make Mounds in England.  Here, they have bounty bars which are pretty much the same thing,  you can buy them in milk or dark chocolate, but the dark chocolate is really hard to find. Â
This recipe makes it easy for me to get my fix whenever I have a craving. If you love a sweet treat, you could also have a go at making my Chocolate Hazelnut Truffle Cups, simple, easy, and so impressive!
These delectable, dark chocolate cups are filled with a sweet & creamy coconut filling and topped with toasted coconut.  Once you try them, you’ll never go back to the store-bought again!
Why This Recipe Works
- Good quality dark chocolate makes these mounds cups decadent and delicious.
- Toasting coconut enhances the flavor.
- Using golden syrup adds a depth of flavor to the filling.
Which Chocolate Is Best
I recommend Dark Chocolate that’s around 54.5% Cacao as it tastes great without being too sweet and also melts easily.Â
That said, you can use semi-sweet, bitter-sweet, dark, or milk chocolate chips too to make the filling. Just keep in mind that milk chocolate will make a much sweeter filling.
How to Make Homemade Coconut Mounds Cups
- Make the coconut filling
- Prepare the chocolate molds and refrigerate.
- Fill the molds with coconut filling.
- Top with more chocolate and coconut.
- Enjoy!
Step By Step Instructions
Mix the shredded coconut, condensed milk and golden syrup.
I use Golden Syrup (which is an amber-colored syrup with a rich, deep sweetness) it’s common in English baking and I’ve fallen in love with it since moving here. I know it can be hard to find in the US, but you can buy it here on Amazon. (#paidlink). If you require a substitution, in this recipe corn syrup can be used in its place.
Melt the chocolate and paint the cup liners. See my guide on How to Melt Chocolate). Â
To make these, I used 2-inch silicone liners.  If you’re in the US, you can one like mine from Amazon, here (#paidlink).
Once the cups are covered with the chocolate, put them in the fridge to set for 15 minutes. Â
When set, fill with the coconut filling and finished with another layer of chocolate and a sprinkle of coconut (I’ve done both toasted and plain.
Assemble and place back in the fridge to set. Â This should take about an hour,
Erren’s Top Tips
- The easiest way to line the molds is to take 1/2 a teaspoon of the melted chocolate and drop it into the liner.  Then using a clean, small paintbrush (that’s never been used with paint), spread the chocolate over the liners.  This is a much faster process than you would imagine.  It took me about an hour to make 60 cups and that was including hardening the chocolate before filling them.
- You can top the mounds with plain shredded coconut or toasted, the choice is yours.
- I love to use Golden Syrup (which is an amber-colored syrup with a rich, deep sweetness) it’s common in English baking and I’ve fallen in love with it since moving here. I know it can be hard to find in the US, but you can buy it here on Amazon. (#paidlink). If you require a substitution, in this recipe corn syrup can be used in its place.
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Let’s Make
Homemade Coconut Mounds Cups
You’ll go coconut crazy once you’ve made these delectable bitesize treats! Store-bought will never be good enough again.
Prep25 minutes
Cook5 minutes
Total30 minutes
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Instructions
-
Place the shredded coconut, condensed milk, and golden syrup into a medium-sized bowl and mix until combined. Set aside.
-
Melt the chocolate in a microwaveable bowl for 30 seconds at a time (stirring in between) until the chocolate is smooth and fluid.
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Using a ½ teaspoon measuring spoon, drop it into mini silicone cups (or mini paper cupcake liners) spread evenly using a paintbrush.
-
Allow cups to harden in the refrigerator for about 10 minutes.
-
Fill the chocolate covered cups with the filling then brush the rest of the chocolate over the tops of the cups, sprinkle with the toasted coconut and place in the refrigerator to set again (about an hour minutes).
Tips + Notes
- To make these, I used 2-inch silicone liners.  If you’re in the US, you can one like mine from Amazon, here. If you’re in the UK, click here. (As an Amazon Associate, a small commission is made from qualifying purchases).
- The easiest way to line the molds is to take 1/2 a teaspoon of the melted chocolate and drop it into the liner.  Then using a clean, small paintbrush (that’s never been used with paint), spread the chocolate over the liners.  This is a much faster process than you would imagine.  It took me about an hour to make 60 cups and that was including hardening the chocolate before filling them.
- You can top the mounds with plain shredded coconut or toasted, the choice is yours.
- I love to use Golden Syrup (which is an amber-colored syrup with a rich, deep sweetness) it’s common in English baking and I’ve fallen in love with it since moving here. I know it can be hard to find in the US, but you can buy it here on Amazon. (As an Amazon Associate, a small commission is made from qualifying purchases). If you require a substitution, in this recipe corn syrup can be used in its place.
Nutrition Information:
Calories: 108 (5%)| Carbohydrates: 9g (3%)| Fat: 7g (11%)| Saturated Fat: 5g (31%)| Sodium: 26mg (1%)| Potassium: 96mg (3%)| Fiber: 1g (4%)| Sugar: 7g (8%)| Vitamin A: 5IU| Vitamin C: 0.1mg| Calcium: 7mg (1%)| Iron: 1.2mg (7%)
Nutritional Data Disclaimer
