Chocolate Covered Strawberries with Coconut

With Valentine’s Day on the horizon, there is no simpler or more beautiful dessert to represent this day of love than the chocolate covered strawberry.  I truly view it as one of the most perfect desserts. A ripe, sweet ruby strawberry covered in a thick shell of rich, creamy semi-sweet chocolate – yup faultless!

One could stick with this classic combination or use it as a blank canvas for an array of flavors to liven up the palate. I personally have been on a coconut kick for a few months now – oil, milk, shredded, etc. I love the flavor and all of its healthy properties. So it’s a win win.

When Driscoll’s Berries asked me to create a unique and delicious chocolate covered strawberry for the big love day with their incredible product, chocolate and coconut were all I needed.

I used a teaspoon of organic unrefined coconut oil when melting the chocolate. It added a hint of coconut flavor, a nice gloss to the chocolate and a little extra shortening or oil keeps the chocolate a bit softer when the berries are at room temperature. I also used organic coconut flakes to sprinkle on top. I purposely chose this brand because the coconut is unsweetened with no sulfites or preservatives.

These may be one of the healthiest treats you can give a loved one, without skimping on flavor at all. Have a wonderful Valentine’s Day with the ones you love.

For more chocolate dipped strawberry inspirations, check out Driscoll's website!

Chocolate Covered Strawberries with Coconut

Prep time: 5 minutes
Total time: 15 to 20 minutes
Yield: 15 to 18 strawberries
Ingredients

• 1/2 cup organic coconut flakes
• 1 cup semisweet chocolate chips
• 1 teaspoon organic unrefined coconut oil
• 15 to 18 ripe Driscoll's strawberries (be sure strawberries are completely dry)

Cooking Directions

1. Place coconut flakes in the bowl of a food processor and pulse until the flakes have been broken up into small pieces.
2. Pour chocolate chips in a small microwave safe glass bowl. Add the coconut oil. Microwave on medium high for 30 seconds. Stir the chips and repeat until the chocolate is melted, 2 to 3 times.
3. Line a sheet pan with parchment paper. Take a strawberry and dip it into the chocolate, about 3/4 of the way to the stem. Let extra chocolate drip from the strawberry and set it on the parchment paper. Sprinkle coconut over the chocolate until well coated. Repeat with the rest of the strawberries.
4. Let set for 30 minutes to an hour or place in refrigerator for 15 minutes.

*Driscoll's Berries provided me with a $25 gift certificate to Whole Foods to create this recipe

Check out more Valentine's Day Desserts from some of my favorite food bloggers:
The Lemon Bowl: Dark Chocolate Cupcakes with Peanut Butter Creamy Cheese Frosting
Feed Me Phoebe: Dark Chocolate Beauty Bark with Chia Seeds, Pepitas and Goji Berries
The Heritage Cook: Gluten-Free Black & White Brownies with Orange Glaze
Virtually Homemade: Chocolate Covered Strawberries with Coconut
Creative Culinary: Raspberry Boccone Dolce (Pavlova with Chocolate and Raspberries)
Daisy at Home: Mocha Mousse Marshmallow Cake
The Mom 100: Molten Chocolate Peanut Butter Cakes
Dishin & Dishes: Espresso Truffles
Elephants and the Coconut Trees: Chocolate-Covered Strawberries
The Cultural Dish: Moroccan Pots de Creme
Red or Green: Dark Chocolate Truffles- 4 Flavors 
Napa Farmhouse 1885: Chocolate-Coconut-Cashew Bark with Sea Salt
The Wimpy Vegetarian: Chocolate and Pretzel Bark with Sea Salt
In Jennie's Kitchen: Fudgy, Chewy Brownies {dairy free}
Haute Apple Pie: Mississippi Mud Pie
Taste with the Eyes: Chocolate Mint Parfaits with Chocolate Hearts
Food for 7 Stages of Life: Everyday Chocolate Granola
FN Dish: Melt Hearts with Handmade Chocolate Sweets — Comfort Food Feast