Perfect for Easter or Mother’s Day! I’m picturing a lovely brunch table with all the yummies, and these pretty little Coconut Dipped Strawberries. Kids will love them. Adults will love them. Nice and healthy. And, easy to make. And, just 3 ingredients!
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Unrefined vs. refined coconut oil
So, I was running low on coconut oil, but I knew I wanted to make these Coconut Dipped Strawberries for you.
I went to the grocery store, and I was met with a dilemma. A new learning experience. Wow! I had to choose unrefined or refined coconut oil. For some reason, I had never seen this choice before. And I was intrigued.
Unrefined or refined coconut oil
So, I did a little research, and it turns out that coconut oil is extracted from fresh coconuts, and then spun down in a centrifuge. This is how unrefined coconut oil, which is also sometimes known as “virgin” or “pure” (similar in style to olive oils), is made. This unrefined coconut oil is the least processed form of coconut oil. With less refinement, there’s bigger coconut flavor, and there’s more nutrients in the oil. So, I highly recommend using unrefined coconut oil for this recipe.
Bigger coconut flavor is what you’re looking for here. I mean there are only 3 ingredients in this recipe. And, you want big coconut flavor here!
Now, the flip side of this is that refined coconut oil has less coconut flavor. Which means it’s better for general cooking (like veggies) or for baking non-coconut desserts. This also means that because refined coconut oil has fewer impurities, it has a higher smoke point, or you can cook at higher temperatures. So there are some reasons to use refined coconut oil, just choose which one you think will serve you best.
And, well, all you need to do for this 3-ingredient recipe is melt the coconut oil, so high heat isn’t needed.
Recipe Notes:
To toast the coconut, take a look here for tips and tricks, as well as two methods to choose from.
I give measurements in the recipe card, but really you don’t need to be exact about it or anything. Some strawberries are bigger than others. Some people will dip more than others. Maybe you want to make a whole bunch of Coconut Dipped Strawberries. I was left with a little leftover oil and toasted coconut (which I put on my morning oatmeal) after I finished making all of my berries. So, the amounts are just guides on this.
And, the berries can be made ahead, and kept in the fridge for a few days. Just make sure to use nice and fresh berries if you do make them ahead of time so they stay fresh and delicious.
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Coconut Dipped Strawberries Recipe:
Coconut Dipped Strawberries
Ingredients
- 1 container strawberries washed and dried very well
- ½ cup coconut oil melted
- 1 ½ cups toasted coconut
Instructions
- Dip the washed and dried strawberries in the melted coconut oil to coat. Place them on a cooling rack set over a baking sheet to catch the drips. Once the strawberries are dipped, place the tray in the freezer for a few moments to harden the oil. Dip the strawberries again in the melted oil (double coat the berries), then, while the oil is still wet, roll the berry around in the toasted coconut, lightly pressing the coconut into the oil. Place the berry back on the cooling rack over the tray, and store in the fridge until the oil has hardened (just a couple minutes), or until ready to serve.
These will definitely satisfy my longstanding obsession with all things coconut. A bit early for English strawberries, but these will definitely feature in my Wimbledon snacks this year.
Oh, what a fab idea!!! I’m so trying this with my son!
This is the perfect treat for either holiday! I love that combo!
I just love anything that involves strawberries and this looks yummy!