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    Home » Baking Recipes

    Coconut Chocolate Bark

    By Robyn | Published: Dec 6, 2021 | Modified: Mar 5, 2022

    TO THE RECIPE
    pin for thin chocolate bark with 3 ingredients, showing two images: the top is a close up overhead photo showing the coconut flakes and salt, the bottom is a side view to show the thin bark

    This easy 3 ingredient coconut chocolate bark recipe takes just minutes to prepare, and is a delicious edible gift, as well as tasty sweet treat to serve with coffee. Thin bark chocolate is topped with coconut flakes and sprinkled with sea salt, and is stunning to look at as well as eat. Serve with rose petal white chocolate bark for a chocolate bark platter to please everyone!

    overhead close up of coconut chocolate bark, white greaseproof paper just visible behind
    Jump to:
    • Why we love this recipe
    • Ingredients Notes and Substitutions
    • How to make thin chocolate bark
    • FAQ
    • My recipe tips
    • Thin chocolate bark variations:
    • How to store chocolate bark:
    • More no bake treats
    • Salted Chocolate Coconut Bark

    Why we love this recipe

    • It’s a quick last minute gift idea
    • It takes just 5 minutes to prepare.
    • Can easily be made a vegan chocolate bark.
    • It is adaptable – you can easily double or triple the quantities.
    • Thin bark chocolate – thin chocolate bark is easier to eat, easily breaks into shards, and provides a nice chocolate hit without being too much (I know, is there such a thing as too much chocolate??)
    • Healthy chocolate bark – using a high cocoa dark chocolate and unsweetened coconut flakes, you could say that this chocolate bark is a healthy treat.

    Ingredients Notes and Substitutions

    • Dark chocolate – use a good quality 70 % dark chocolate. As it is the star of the show, you don’t want to skimp. I like to use Lindt chocolate.
    • Coconut flakes – unsweetened coconut flakes. You can toast them for more flavour, but then you lose the striking white to contrast with the dark chocolate.
    • Sea salt – you can leave this out, but I love salted chocolate bark!
    ingredients for dark chocolate coconut bark weighed out in individual bowls

    How to make thin chocolate bark

    (The following is a guide only, please see the recipe card at the bottom of the post for detailed instructions.)

    • Line a baking tin with baking paper.
    • Break the chocolate into pieces and place in a heatproof/microwave safe bowl and melt the chocolate.
    • Spread the melted chocolate onto the baking paper in an even layer.
    • Sprinkle over the coconut flakes.
    A collage of four images to show the four steps of making dark chocolate bark with coconut: line tray, melt chocolate in a heatproof bowl, spread in a thin even layer on tray, sprinkle over coconut flakes
    close up overhead photo of chocolate bark to show the shiny dark chocolate, coconut flakes and flakes of sea salt

    FAQ

    Should chocolate bark be refrigerated?

    If your kitchen is hot you can refrigerate chocolate bark, but if your kitchen is cold, chocolate bark is best stored at room temperature to prevent it from getting sugar bloom (see below for explanation)

    How long will chocolate bark last?

    Chocolate bark will last at room temperature for up to 5 days. If you store it in the fridge, it will keep for 2 weeks.

    My recipe tips

    • Be sure that no water gets into the melting chocolate. Otherwise it will become grainy.
    • Sea salt – sprinkle this over once partly set, otherwise it will sink into the chocolate and give it a mottled appearance, and not look as attractive.
    • If you have time, let the chocolate bark cool at room temperature. You can place it in the fridge to cool quicker (or cool at all, if you happen to be in Australia and making it on a very hot day) – but it can cause something known as sugar bloom: condensation occurs when you take the bark out of the fridge. When the water evaporates you’ll see swirls of sugar on the surface of the chocolate, this is called sugar bloom. It doesn’t make it taste any different, but is not as attractive to look at.
    • To avoid getting finger prints on the chocolate, hold the bark with foil or cling film.

    Thin chocolate bark variations:

    • Vegan chocolate bark – make sure your chocolate is vegan. In Australia, some vegan chocolate brands are Pana chocolate, Pico and Loving Earth. Australia and the UK, Lindt Cocoa Excellence range is apparently vegan too. Check the packaging before buying.
    • Nut free chocolate bark – leave out the coconut flakes and sprinkled with sea salt.

    How to store chocolate bark:

    Once completely cold and broken into pieces, store the bark in an airtight container for 5 days at room temperature to 2 weeks in the fridge. If the weather is hot and you need to store it in the fridge, place in a well sealed container to prevent moisture or strain fridge smells from spoiling the bark.

    More no bake treats

    • Biscoff Rocky Road
    • Malteser Tray bake (Malteser Slice)
    • Brigadeiro (Brazilian Fudge Balls)
    • Chocolate Hedgehog Slice
    side view of a stack of chocolate coconut bark to show the thin chocolate.

    This recipe was originally posted in December 2019 but has since been updated with new images and more information to help you make the best chocolate bark. The recipe remains the same.

    Salted Chocolate Coconut Bark

    Author: Robyn

    With just 3 ingredients, this thin dark chocolate bark with coconut and sea salt takes just minutes to prepare and is a delicious edible gift and sweet treat.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 5 mins
    3 hrs
    Course baking, Dessert, gift, Snacks | Lunchbox
    Cuisine Modern english/modern australian
    Servings 8 pieces
    Calories 81 kcal

    Ingredients
      

    • 100g (3.5oz) dark chocolate 70%, roughly chopped
    • 1 ½ tablespoons coconut flakes
    • ½ teaspoon sea salt flakes

    Instructions
     

    • Line a baking sheet with baking/greaseproof paper.
    • Melt the chocolate – either melt in the microwave in short blasts or in a heatproof bowl set over a pan of boiling water.
    • Once melted, spread the chocolate out onto the baking paper in an even layer 3mm thick then sprinkle over the coconut flakes.
    • Depending on the temperature of your kitchen, place the chocolate in the fridge or leave on the side to cool for 10-15 minutes so it begins to set before sprinkling over the salt. (Otherwise sprinkle over the salt straight away – it tends to sink into the chocolate. It still tastes great, but doesn’t look quite as attractive.)
    • Once the chocolate bark is completely hardened/cool, use your hands to break into irregular pieces. If you want to avoid getting finger prints on the chocolate, hold the bark with foil or cling film.

    Notes

    Makes approx. 8 pieces, which is enough to fill a small gift bag.
    This amount of chocolate bark serves 4-6 people with coffee at a dinner party.
    The recipe can easily be doubled or tripled. 
    Dark chocolate – use a good quality 70 % dark chocolate. as it is the star of the show, you don’t want to skimp. I like to use Lindt chocolate.  Cooking chocolate and chocolate chips tend to contain additives.
    Coconut flakes – unsweetened, you can toast it for more flavour, but then you lose the striking white to contrast with the dark chocolate.
    Sea salt – you can leave this out, but I love salted chocolate bark!
    Be sure that no water gets into the melting chocolate. Otherwise it will become grainy.
    Sea salt – sprinkle this over once partly set, otherwise it will sink into the chocolate and give it a mottled appearance, which doesn’t look as attractive.
    If you have time, let the chocolate bark cool at room temperature. You can place it in the fridge to cool quicker (or cool at all, if you happen to be in Australia and making it on a very hot day) – but it can cause something known as sugar bloom: condensation occurs when you take the bark out of the fridge. When the water evaporates you’ll see swirls of sugar on the surface of the chocolate, this is called sugar bloom. It doesn’t make it taste any different, but is not as attractive to look at.
    To avoid getting finger prints on the chocolate, hold the bark with foil or cling film.

    Nutrition

    Calories: 81kcalCarbohydrates: 6gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 1mgSodium: 148mgPotassium: 94mgFiber: 2gSugar: 3gVitamin A: 5IUVitamin C: 1mgCalcium: 9mgIron: 2mg
    Keyword chocolate bark, chocolate gift, easy chocolate bark recipe

    HAVE YOU MADE THIS RECIPE?

    I’d love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

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    Reader Interactions

    Comments

    1. Andrea says

      December 23, 2019 at 2:07 pm

      Yum!! This chocolate bark looks so easy and delicious. The perfect edible gift for Christmas!

      Reply
      • Robyn says

        December 26, 2019 at 6:18 pm

        Thanks Andrea! It does make a fantastic gift!

        Reply
    2. Sylvie says

      December 23, 2019 at 10:18 am

      I loooove the combo of chocolate, coconut and sea salt! So delicious and easy – only 3 ingredients!?! Absolutely perfect for the holiday season 🙂 Thanks for another great recipe!!

      Reply
      • Robyn says

        December 23, 2019 at 1:47 pm

        Thanks Sylvie! Sometimes simple is the best 🙂

        Reply
    3. Katerina says

      December 22, 2019 at 10:11 pm

      Love the look and sound of this super simple Christmas recipe (though I’d say it’s perfect for any time of the year)! Thanks so much for sharing and merry Christmas!

      Reply
      • Robyn says

        December 23, 2019 at 1:46 pm

        Yes I will definitely be making this all year round! Thanks Katerina and Merry Christmas to you too!

        Reply
    4. Adrianne says

      December 22, 2019 at 6:57 pm

      This is the perfect sweet treat for this time of year! Salted coconut yum, what a great combination of flavours. I can see this go down a treat at the Christmas table post ham and turkey!

      Reply
      • Robyn says

        December 23, 2019 at 1:45 pm

        Thanks so much Adrianne! It would be a great treat after the main meal!

        Reply

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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