By Karyl Laeving. Updated January 7, 2026. ⭐⭐⭐⭐⭐ from 120 votes.
Rich, glossy chocolate meets toasted coconut crunch in this 3 Ingredient Chocolate Coconut Bark, a no bake treat that feels indulgent but stays beautifully simple. This recipe is fast, freezer friendly, naturally gluten free, and perfect for healthy snacking, gifting, or last minute desserts when cravings strike.
Table of Contents
3 Ingredient Chocolate Coconut Bark
- Total Time: 30 minutes
- Yield: 10 to 12 pieces 1x
- Diet: Gluten Free
Description
A glossy, crunchy-sweet 3 Ingredient Chocolate Coconut Bark made with melted chocolate, coconut oil, and shredded coconut. No bake, quick to prep, and perfect for snacking, gifting, or a freezer-friendly treat.
Ingredients
1 cup (170 g) dark or semi-sweet chocolate chips
1/2 cup (40 g) unsweetened shredded coconut
1 tbsp (14 g) coconut oil
Instructions
1. Line a small baking sheet or tray (about 8×8 in or similar) with parchment paper.
2. Add chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 20-second bursts, stirring well each time, until smooth and glossy (usually 60 to 90 seconds total).
3. Stir in the shredded coconut until evenly coated.
4. Pour the mixture onto the lined tray and spread into an even layer about 1/4 inch (6 mm) thick.
5. Refrigerate for 20 to 30 minutes, or until fully set and firm.
6. Lift the parchment, then break into 10 to 12 pieces. Serve chilled for the best snap.
Notes
Chocolate tip: Melt gently and stir often to prevent overheating and graininess.
Coconut options: Unsweetened shredded coconut keeps sweetness balanced. Coconut flakes add extra crunch.
Storage: Refrigerate in an airtight container up to 2 weeks, or freeze up to 2 months. If frozen, let sit 3 to 5 minutes before eating for the best texture.
Warm weather: This bark can soften at room temperature due to coconut oil, so keep it cool until serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 145
- Sugar: 9 g
- Sodium: 10 mg
- Fat: 11 g
- Saturated Fat: 8 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
About This Recipe
What It Is
This chocolate coconut bark is a minimalist dessert made with melted chocolate, coconut oil, and shredded coconut. The mixture is spread thin, chilled until firm, and broken into rustic pieces.
Why It Works
Coconut oil helps the chocolate melt smoothly and set with a clean snap. Shredded coconut adds texture and balances the richness of the chocolate. With only three ingredients, every flavor shines.
When to Make It
Make this bark for holidays, lunchbox treats, after dinner snacks, or summer days when turning on the oven feels impossible.
Why You’ll Love It
- Only 3 ingredients
- No bake and no mixer required
- Ready in under 15 minutes of hands on time
- Naturally gluten free and easy to make dairy free
- Perfect for gifting, snacking, or dessert boards
Key Ingredients & Notes
Chocolate Chips
Use dark or semi sweet chocolate chips for the best balance of richness and sweetness. Higher quality chocolate melts smoother and sets better. For dairy free bark, choose certified dairy free chocolate chips. According to Healthline, dark chocolate contains antioxidants that may support heart health when enjoyed in moderation.
Shredded Coconut
Unsweetened shredded coconut keeps this bark from becoming overly sweet and adds chewy texture. You can also use coconut flakes for extra crunch. The Spruce Eats explains that unsweetened coconut gives better control over sweetness in desserts.
Coconut Oil
Coconut oil creates a glossy finish and helps the bark set firmly. Use refined coconut oil if you prefer a neutral flavor. King Arthur Baking notes that fats like coconut oil improve chocolate texture and snap.
How to Make 3 Ingredient Chocolate Coconut Bark
Step 1: Prepare the Pan
Line a baking sheet or small tray with parchment paper. This prevents sticking and makes removal easy.
Step 2: Melt the Chocolate
Add chocolate chips and coconut oil to a microwave safe bowl. Microwave in 20 second intervals, stirring between each round, until smooth and glossy. You can also melt gently over a double boiler.
Step 3: Add the Coconut
Stir the shredded coconut into the melted chocolate until evenly coated.
Step 4: Spread
Pour the mixture onto the prepared tray. Use a spatula to spread into an even layer about 1 quarter inch thick.
Step 5: Chill
Refrigerate for 20 to 30 minutes or until completely set.
Step 6: Break and Serve
Lift the bark from the tray and break into rustic pieces using your hands or a knife.
Pro Tips for Success
- Melt chocolate gently to avoid seizing.
- Stir frequently while melting for a silky texture.
- Spread thin for a better snap and faster setting.
- Chill rather than freeze for the cleanest break.
- Store in a cool place to prevent melting.
- Toast the coconut lightly if you want deeper flavor.
- Use parchment paper not wax paper.
Variations & Substitutions
- White Chocolate Coconut Bark: Swap dark chocolate for white chocolate chips.
- Crunchy Bark: Use toasted coconut flakes instead of shredded coconut.
- Nut Free Protein Boost: Sprinkle hemp seeds on top before chilling.
- Fruit Twist: Add freeze dried strawberries or raspberries for color and tang.
- Low Sugar Option: Use stevia sweetened chocolate chips.
If you love no bake treats like this, try Easy Chocolate Coconut Clusters (Healthy No-Bake) or No-Bake Chocolate Peanut Butter Clusters (Healthy & Fast) on FlavorAndRecipes.com.
Serving & Storage
Serving
Serve chocolate coconut bark straight from the fridge for the best texture. It pairs beautifully with coffee, tea, or fresh berries.
Storage
- Refrigerator: Store in an airtight container for up to 2 weeks.
- Freezer: Freeze for up to 2 months. Thaw for 5 minutes before serving.
For more freezer friendly sweets, you will love 3 Ingredient Yogurt Berry Bark (Healthy Frozen Treat).
FAQs
Can I use milk chocolate instead?
Yes, but the bark will be sweeter and softer. Chill thoroughly for best results.
Does this bark melt at room temperature?
Because it contains coconut oil, it can soften in warm environments. Keep it chilled until serving.
Can I make this vegan?
Yes. Use dairy free chocolate chips and coconut oil.
How do I make the bark thicker?
Spread the mixture in a smaller tray or double the recipe.
Can I add toppings?
Yes, but keep additions light so the bark still sets properly.
Conclusion
This 3 Ingredient Chocolate Coconut Bark proves that simple ingredients can create seriously satisfying treats. It is fast, flexible, and endlessly crave worthy. If you make this recipe, leave a star rating, drop a comment with your favorite variation, and tag your photos so we can feature your creation. Do not forget to subscribe to the Flavor & Recipes newsletter for more healthy no bake desserts.
