Okay, picture this: a sunny afternoon, the smell of summer berries wafting through the kitchen, and me, sneaking into the pantry looking for something sweet. Instead of the usual candy, I grabbed some fresh strawberries and melted chocolate, sprinkling them with shredded coconut just like my grandma used to do at family picnics. There’s something about that crunchy coconut, juicy strawberry, and melty chocolate combo that instantly feels like a warm hug from the past. These Chocolate Coconut Strawberries are so easy, so fresh, and just a little bit fancy in the best, most approachable way. Trust me, you’ll want to keep a batch of these ready for whenever you need an easy crowd-pleaser or a quick, indulgent treat.
Quick Facts
Yield: Serves 6-8
Prep Time: 15 minutes
Cook Time: 5 minutes (melting chocolate)
Total Time: 20 minutes plus chilling
Ingredients
For the Main Dish:
1 pound fresh strawberries, washed and dried thoroughly
8 ounces semi-sweet or dark chocolate (chips or chopped bars work great)
1/2 cup shredded sweetened coconut
Optional: 1 tsp coconut oil (to smooth chocolate)
How I Make It
Step 1:
Start by gently drying each strawberry with a paper towel. This step is crucial because moisture keeps the chocolate from sticking properly. While you’re doing that, break your chocolate into small, even pieces to help it melt quickly and evenly.
Step 2:
Place the chocolate and optional coconut oil in a microwave-safe bowl. Microwave on medium power for 30 seconds, stir, then repeat in 15-second bursts until the chocolate is smooth and glossy. The coconut oil really helps give that shiny, silky finish if you want it!
Step 3:
Hold each strawberry by the green stem and dip it straight into the melted chocolate, swirling to coat it just right. Let any extra drip off so you’re not drowning your berry.
Step 4:
Immediately after dipping, sprinkle or roll the strawberry in shredded coconut while the chocolate is still wet. This will help the coconut stick perfectly and create a delightful crunchy texture.
Step 5:
Place the finished strawberries on a parchment-lined baking sheet. Give them some space so they don’t stick together.
Step 6:
Pop the tray in the fridge for about 15-20 minutes, allowing the chocolate to set firm and that coconut to stay crisp. Then they’re ready to enjoy!
Variations & Tips
Swap semi-sweet chocolate for white chocolate, especially for a pretty pastel look.
Mix shredded coconut with crushed nuts like pistachios or almonds for extra crunch.
Use toasted coconut for a deeper, caramel-like flavor.
If your strawberries are very large, consider cutting them in half before dipping for easier handling.
To keep chocolate smooth, don’t overheat it—low and slow is the way to go.
For a tropical twist, sprinkle a tiny pinch of sea salt over the coconut just before the chocolate sets.
How I Like to Serve It
These Chocolate Coconut Strawberries are perfect for adding a little wow factor at summer parties or romantic date nights. They also make an easy dessert for holiday gatherings when you want something fresh but festive. Serve chilled on a pretty platter, alongside a chilled glass of sparkling wine or creamy coconut milk for a tropical vibe.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days to keep them fresh and the coconut crunchy.
If chocolate softens, just pop strawberries back in the fridge for a few minutes before serving.
Closing: Whether you need a quick dessert fix or a special little treat, these Chocolate Coconut Strawberries always deliver that perfect balance of fresh, sweet, and crunchy that never disappoints.
