Coconut Chocolate Strawberries
Adding roasted coconut to chocolate strawberries is a great way to put a twist on a classic dessert bite. You can make coconut chocolate strawberries as a Valentine's Day gift, or for any occasion.
Servings: 6
Equipment
- double boiler or microwave safe bowl
Ingredients
- ½ lb fresh strawberries
- ½ cup chocolate chips
- ¼ cup nutella
- ½ cup shredded coconut (sweetened or unsweetened)
Instructions
- Wash strawberries and gently pat dry. Toast shredded coconut until it is lightly golden. For unsweetened coconut, toast at 300° for about 3 minutes without stirring. For sweetened coconut, toast at 325° for about 10 minutes, stirring occasionally. Run a sharp knife through the toasted coconut several times to create finer pieces, then place the toasted coconut in a small bowl.
- 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. This will typically take two cycles totaling 1 minute. For a double boiler, heat the nutella and chocolate in the top portion and fill the bottom portion with a few inches of water. Heat until the nutella and chocolate are melted together.
- Dip the strawberries (holding them from their stem or top portion) in the chocolate mixture, then roll them in the toasted coconut. Set them on a tray lined with wax paper to cool. 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 refrigerator for about 2 -3 days or in the freezer for 1 - 2 months.