Lemon coconut bark is a deliciously simple treat that perfectly balances the tartness of lemon with the tropical flavor of coconut. With just four ingredients and minimal preparation, it's a nice and easy recipe to make and eat!
What is lemon coconut bark?
This dessert is an easy recipe that requires just 4 ingredients. The lemon adds a nice tart flavor in everything from cookies to rice to vegetable dishes. It's surprisingly versatile!
Jump to:
Ingredients
It's easy to grab these 4 ingredients you'll need:
- White chocolate chips
- Coconut flakes
- Lemon juice
- Lemon zest
Instructions
Let's get started making your lemon coconut bark!
- Step 1: Line your baking sheet with tin foil or parchment paper
- Melt your white chocolate chips
- Step 3: Stir in the coconut.
- Step 4: Spread the lemon coconut bark onto the baking sheet.
Step 1: Prepare Your Ingredients
Start by preparing your ingredients. Zest the lemon, making sure to only grate the yellow part of the peel and avoid the bitter white pith. Squeeze out the lemon juice and set it aside. Measure out the desiccated coconut and chop the white chocolate into small, even pieces to ensure it melts evenly.
Step 2: Melt the White Chocolate
Place the chopped white chocolate in a heatproof bowl. You can melt the chocolate using a double boiler or in the microwave. If using a double boiler, place the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn't touch the water. Stir the chocolate until it's completely melted and smooth. If using a microwave, heat the chocolate in 20-30 second intervals, stirring in between, until fully melted.
Step 3: Mix in the Lemon and Coconut
Once the chocolate is melted, remove it from the heat and immediately stir in the lemon zest, lemon juice, and desiccated coconut. Mix thoroughly until all the ingredients are evenly distributed throughout the chocolate.
Step 4: Spread and Set
Line a baking sheet or tray with parchment paper. Pour the lemon coconut mixture onto the parchment paper and spread it out evenly using a spatula. Aim for a thickness of about ¼ inch, but feel free to adjust according to your preference. Place the tray in the refrigerator and let the bark set for about 1-2 hours, or until it's firm.
Step 5: Break and Enjoy
Once the bark is fully set, remove it from the refrigerator. Lift the parchment paper off the tray and break the bark into pieces of your desired size. Serve immediately or store in an airtight container for later.
Substitutions
You can make this recipe easily for a variety of different dietary needs or preferences.
- Gluten free: this recipe is naturally gluten free so no substitutions needed!
- Dairy free: Substitute dairy free white chocolate chips in place of the chocolate chips.
- Vegan: Substitute vegan white chocolate chips for the white chocolate chips.
Variations
You can spice up your bark a little with these fun variations:
- Add a Sprinkle of Sea Salt: A light sprinkle of sea salt on top of the bark before it sets can enhance the sweetness of the white chocolate and add a lovely contrast to the tart lemon.
- Toasted Coconut for Extra Crunch: If you prefer a bit more crunch, toast the desiccated coconut in a dry skillet over medium heat until it's golden brown before mixing it into the chocolate. This adds a deeper, nutty flavor to the bark.
Equipment
You will need a baking sheet and aluminum foil or parchment paper to line the baking sheet.
Storage
Store the lemon coconut bark in an airtight container in the refrigerator. It should keep well for up to two weeks. If you prefer a firmer texture, you can also store it in the freezer for up to three months.
Serving
This bark tastes amazing served with fresh berries, with tea or as a topping with ice cream.
FAQ
While you can substitute white chocolate with milk or dark chocolate, the flavor profile will be significantly different. White chocolate pairs best with the lemon and coconut flavors, but if you prefer a less sweet option, dark chocolate could work, keeping in mind the contrast in flavors.
If the chocolate seizes, it’s likely due to the addition of liquid (lemon juice) to the melted chocolate, which can cause the fat and sugar to clump together. To avoid this, make sure to use a very small amount of lemon juice and add it gradually while stirring continuously. Alternatively, you can omit the lemon juice and rely solely on lemon zest for the flavor.
Related
Looking for other recipes like this? Try these:
4 Ingredient Lemon Coconut Bark
Ingredients
- 8 ounces 225 g white chocolate chopped
- 1 cup 80 g desiccated or shredded coconut
- 1 tablespoon lemon zest from about 1-2 lemons
- 1 teaspoon lemon juice
Instructions
- Zest and juice the lemon: Using a fine grater, zest only the yellow part of the peel. Avoid the white pith, which is bitter. Then, juice the lemon and set both aside.
- Chop the white chocolate: Break it into small, even pieces for smooth melting.
- Melt the white chocolate:
- Double boiler method: Place the chocolate in a heatproof bowl over simmering water (bowl shouldn't touch the water). Stir until melted.
- Microwave method: Heat in 30-second bursts, stirring between each, until melted.
- Mix it in: Once melted, remove the chocolate from heat and stir in the lemon zest, juice, and coconut until well combined.
- Spread and chill:
- Line a baking sheet with parchment paper.
- Pour the chocolate mixture onto the parchment and spread evenly (about ¼ inch thick).
- Refrigerate for 1-2 hours, or until firm.
- Break and enjoy!
- Remove the set bark from the refrigerator.
- Peel off the parchment paper and break into pieces of your desired size.
- Store leftovers in an airtight container.
Notes
Nutrition
Pairing
These are my favorite dishes to serve with [this recipe]:
burntapple
Delicious!