It's strawberry season! Make the most of this delicious fruit with this simple and decadent recipe. 


  • 2 x 250g punnets Victorian Strawberries

  • 2 cups desiccated coconut

  • 200g cooking chocolate, broken into chunks


  • 1.

    Wash strawberries and pat dry. Place coconut onto a large flat plate. Place chocolate into a dry heat proof bowl, and melt over the top of simmering water, stirring occasionally.

  • 2.

    Once chocolate is melted, hold the calyx (green end) of a strawberry and carefully dip ¾ into the chocolate, allowing excess chocolate to run off. Carefully roll the tip in coconut, then place on a tray lined with bake paper to set. Complete with remaining strawberries.

  • 3.

    Serve when set.

Nutritional information

Nutritional analysis per serving (20 servings)

  • Energy 88kj
  • Fat Total 6g
  • Saturated Fat 5g
  • Protein 0g
  • Carbohydrate 8g
  • Sugar 6g
  • Sodium 3mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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