Pineapple and Coconut Bark

Pineapple and Coconut Bark
Servings: 48 Prep 15 mins Total Time 1 hr


  • 3/4 cup coconut flakes
  • 18 ounces (about 3 1/2 cups) white chocolate, evenly chopped
  • 3 - 4 candied pineapple slices, cut into thin wedges or chopped

Make It

1. Preheat the oven to 350 degrees . Place the coconut on a rimmed baking sheet and toast in the oven until golden, 5-10 minutes.

2. In the meantime melt the chocolate on the stove-top in a double boiler or in the microwave at 50% power, about 4 minutes, stirring frequently.

3. Line a baking sheet with parchment paper. Pour the chocolate onto the sheet and spread it out with a spatula. The chocolate does not have to be perfectly level; the change in thickness is a nice touch.

4. Sprinkle the melted chocolate with the toppings and allow to harden in a cool, dry place for about 45 minutes or until firm. Break into small pieces and store in an airtight container in the refrigerator for up to a week.

Nutrition Facts

Servings Per Recipe: 48; Amount Per Serving: cal. (kcal): 72, Fat, total (g): 4, sat. fat (g): 2, carb. (g): 9, fiber (g): , sugar (g): 7, pro. (g): 1, sodium (mg): 12, calcium (mg): 20, iron (mg): , Percent Daily Values are based on a 2,000 calorie diet.