Coconut Chocolate Strawberries

Coconut chocolate strawberries are such a fun and beautiful little twist on the classic chocolate covered strawberries. This chocolate dipped strawberry recipe has Nutella and, of course, lightly toasted coconut flakes.

The secret to getting perfect chocolate covered strawberries is to use a high quality chocolate and make sure to melt it properly. Luckily, there’s one way of melting chocolate that’s both easy and foolproof — in the microwave.

Here, we’ll review both the microwave method of melting chocolate and how to melt chocolate on the stove top.

Just as important to this sweet strawberry recipe is getting the coconut flakes toasted perfectly. As you’ll see, the type of flakes you use (whether sweetened or unsweetened) will determine how you toast the flakes — and the difference is huge.

Looking for a recipe for a delicious sweet bite? Also try:

• Goat Cheese Stuffed Dates
• Salted Caramel Fudge
• Coconut and Lime Cookies
• Blue Cheese Stuffed Dates

Ingredients for Coconut Chocolate Strawberries

If you want to make a lot of chocolate coconut strawberries, you may want to use the full 1 pound carton and just double the recipe. But here’s what you’ll need for a smaller batch of about 8 – 10 coconut chocolate strawberries:

• ½ lb fresh strawberries

• ½ cup chocolate chips
• ¼ cup Nutella
• ½ cup shredded coconut (sweetened or unsweetened)

How to Make Toasted Coconut

The way you toast your coconut flakes will depend on what kind you’re using. But the key is to get them to just a light crunchy brown. For unsweetened coconut flakes in the toaster oven or oven, spread them in one layer in in a baking sheet and cook at 300 degrees for about 3 minutes. You don’t need to stir.

If you are using sweetened coconut, toast at 300 degrees for about 10 minutes, stirring occasionally. As you can see, sweetened coconut flakes take much longer, while unsweetened flakes can brown very quickly.

Run a sharp knife through the toasted coconut several time to create finer pieces, then place the toasted coconut in a small bowl.

How to Make Strawberries with Chocolate and Toasted Coconut

First, wash your strawberries thoroughly and pat dry gently with a clean towel or paper towels.

Next, melt the chocolate with Nutella. For the microwave method, heat the chocolate and Nutella in a microwave safe bowl in 30 second increments, stirring in between. Stop when you reach a shiny consistency, even if there are a few small chunks. Heating the chocolate too long can cause it to freeze up, and the small chunks should melt quickly with a little stirring. With room temperature chocolate chips, you’ll probably just need two cycles totaling 1 minute.

For the stove top method, you use a double boiler with the Nutella and chocolate in the top portion and a few inches of water in the bottom portion. Boil the water (making sure it doesn’t touch the top pan) and heat until the Nutella and chocolate are melted together. Then, quickly remove from the heat and gently stir.

Take a strawberry by its stem and then dip it into the chocolate motion, giving it a little swirl when you remove it. Then, while the chocolate is still warm, roll it immediately in the toasted coconut flakes.

Set the strawberry on a tray lined with wax paper to cool, and repeat the process with the other strawberries. Allow the coconut chocolate strawberries to cool at least 15 minutes until the chocolate sets. You can also cool them in the refrigerator.

Keep in the chocolate covered strawberries with coconut in the refrigerator in an air tight container for about 2 -3 days or in the freezer for 1 – 2 months.

Also try: Dates Wrapped in Prosciutto!