Save to Pinterest Strawberry Coconut Bites are my favorite answer to hot weather when I want something sweet but not heavy. These little frozen fruits deliver the juiciness of fresh berries and a creamy coconut filling all in one cool bite. They are irresistible at parties or as a quick summer treat at home and the best part is you will only need a few minutes of assembly and the freezer does the rest.
When I first made these we had friends over for a backyard dinner and I needed something fast but showy. These bites disappeared so quickly that my only regret was not making double. Even my non vegan friends ask for the recipe now.
Ingredients
- Large ripe strawberries: give both color and natural sugary flavor
- Lemon juice: brightens the berries and keeps them fresh
- Full fat coconut milk: brings richness use the type in a can not a carton for the creamiest result
- Maple syrup: gives natural sweetness you can use agave or honey if not vegan
- Pure vanilla extract: rounds out the filling with warmth choose a high quality vanilla for best flavor
- Dark chocolate for dipping: creates a snappy shell choose at least seventy percent cocoa for depth
- Shredded coconut or crushed pistachios: add extra crunch and a pretty finish
Instructions
- Prepare the Strawberries:
- Rinse each strawberry thoroughly under cool water and pat them completely dry with a towel. Remove the leafy tops using a sharp knife. With a strawberry huller or that same knife gently core out a deep cavity in each berry without cutting through the bottom. Optionally toss the cored fruit in a bowl with a bit of lemon juice to perk them up.
- Make the Coconut Filling:
- Place full fat coconut milk maple syrup and vanilla extract in a medium mixing bowl. Whisk the mixture enthusiastically until completely smooth and the maple syrup is fully incorporated. The texture should be thick and pourable but not watery.
- Fill the Berries:
- Spoon the creamy coconut mixture into a piping bag or a zip top bag with a corner snipped. Gently pipe the filling into each hollowed strawberry letting it mound slightly above the rim. If you do not have a piping bag use a small spoon to carefully pack in the filling. Arrange the filled berries upright on a freezer safe tray so they do not tip over.
- Freeze the Bites:
- Put the tray of filled strawberries in your freezer and let them harden for at least three hours. They should feel firm to the touch before you proceed.
- Finish with Chocolate and Garnish:
- Melt dark chocolate in a small bowl over low heat or in the microwave stirring until glossy. Dip the tops of frozen strawberries in chocolate working quickly as the chocolate will set fast. Immediately sprinkle with shredded coconut or pistachios so they stick to the chocolate before it hardens.
Save to Pinterest My favorite ingredient is always the coconut milk. I grew up eating coconut based treats and its natural creaminess never lets me down. Making these for my niece’s birthday is a special memory packed with giggles and sticky fingers in the kitchen.
Storage Tips
Store any extra bites in a sealable container in the freezer for up to two weeks. If stacking line with parchment so they do not stick together. Let them sit at room temperature for five minutes before serving for a softer bite.
Ingredient Substitutions
If you cannot find fresh strawberries try this with firm halved apricots or figs in peak summer. For a nut free crunch swap pistachios with toasted pumpkin seeds or skip garnish altogether. Agave works just as well as maple syrup and coconut cream makes the filling even richer.
Serving Suggestions
Plate alongside other chilled fruit for a colorful dessert tray. These look beautiful as a topper for a bowl of vegan ice cream. I also love setting out little skewers for clean easy snacking at parties.
Cultural and Historical Context
Strawberries have always signified the start of summer in so many families including mine. Coconut cream desserts are a staple throughout tropical climates adding richness without dairy. This combination brings a truly global summer sweetness.
Seasonal Adaptations
Use peak season strawberries in late spring and summer for the juiciest result. Swap in chopped mango or peaches for a tropical twist. Sprinkle with crushed rose petals or sea salt for a gourmet finish.
Success Stories
After making these for a picnic last July my friends now request them at every get together. My cousin swapped coconut for almond cream and it was a surprise hit. Kids especially love customizing each berry with their own garnishes.
Freezer Meal Conversion
To save time fill and freeze strawberries in advance then dip in chocolate right before serving. This makes them look freshly made and keeps the chocolate snappy.
Save to Pinterest These bites are as fun to make as they are to eat and are sure to make any summer day a little sweeter. Share them fresh from the freezer for a treat that always impresses!
Common Recipe Questions
- → Can I use another fruit besides strawberries?
Yes, you can swap strawberries for fruits like raspberries or pitted dates to enjoy different flavors and textures.
- → How do I make the coconut filling extra creamy?
Whip chilled coconut cream with sweetener and vanilla for a richer, mousse-like texture instead of using coconut milk.
- → Is this dessert suitable for nut allergies?
Yes, as long as you avoid nut-based garnishes like pistachios. The filling and strawberries contain no nuts.
- → How long do the bites need to freeze?
Freeze the filled strawberries for 3–4 hours, or until they are completely firm before serving.
- → Can I prepare these ahead of time?
Absolutely! Prepare and freeze them in advance. Store in a freezer-safe container for up to 1 week.
- → What are some serving suggestions?
Dip frozen tops in dark chocolate and sprinkle with coconut or crushed pistachios for a decorative touch. Serve chilled.