This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.
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!

We appreciate your support
Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
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 noticed this choice before. And I was intrigued.
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.
Serving suggestions
These berries are delicious on their own as a snack.
Little ones will love these.
Serve them to garnish cakes and pies.
Use them to garnish drink glasses like for this Strawberry Glaze Smoothie.
Recipe Notes
To toast 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.
These berries would be perfect dipped into Caramel Dip or dip them in Cream cheese Fruit Dip.
Let’s keep in touch
If you like seeing my recipes subscribe via email in the upper right.
Or, connect with me on your favorite social media channel for recipes, photos, & much more:
Pinterest, Facebook, Instagram, YouTube and Twitter!
And find my shop on Amazon for recommendations on cool tools
If you try this recipe,
please come back & leave a comment below letting us know how it goes.
Share a picture & tag @lifecurrents on Instagram.
Or you can upload a “tried it” photo (I would love to see)
via the pin.
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.
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Julia Charnock
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.
Shinee
Oh, what a fab idea!!! I’m so trying this with my son!
Megan @ MegUnprocessed
This is the perfect treat for either holiday! I love that combo!
Richa Gupta
I just love anything that involves strawberries and this looks yummy!