Bounty Ingredients for 20 pieces

250 g of coconut flour

180 grams of coconut milk (the solid part)
1 \ 2 cup rum
100 g of malt, rice
300 g dark chocolate
The recipe for the bounty begins by combining coconut flour with malt and with a
spoon mix the two ingredients together.
Add the coconut after holding it at least 24h milk in the refrigerator so as to
condense some of the milk to use only one. We also add the rum and mix everythin
g together to mix all the mixture. The end result will be a slightly wet flour t
hat easily will work.
With your hands take a teaspoon of flour and compattiamola good form of coconut
cylinders. Adagiamoli on a grid to facilitate the next step of the preparation.
Melt the chocolate in a bain marie until it is completely liquid. N.B. When we d
issolve the chocolate we try to keep a relatively low temperature without boilin
g the water otherwise the chocolate with the excessive heat, loses some of its f
lavor and tends to become opaque when it congeals.
At this point to cover the coconut with chocolate cylinders we can use different
paths: to slowly pour the chocolate over and once dry spin the cylinder and rep
eat the same operation, or dipping the cylinders in chocolate only half and lay
them on the grill on the side opposite until the solid chocolate will not be new
, at this point, repeat the operation on the other side.
Once the chocolate is well new solid we can serve the bounty.