Strawberry Coconut Bites Vegan (Print Version)

Fresh strawberries filled with coconut-vanilla cream, frozen into bite-sized vegan treats for summer enjoyment.

# What You'll Need:

→ Strawberries

01 - 20 large ripe strawberries
02 - 1 tablespoon lemon juice (optional, for added freshness)

→ Coconut Filling

03 - 1/2 cup full-fat coconut milk (well-shaken)
04 - 2 tablespoons maple syrup or agave syrup
05 - 1 teaspoon vanilla extract

→ For Serving (optional)

06 - Melted dark chocolate for dipping
07 - Shredded coconut for garnish
08 - Crushed pistachios for garnish

# Steps to Follow:

01 - Rinse and pat strawberries dry. Remove the leafy tops and carefully core the centers using a small knife or strawberry huller. If desired, toss strawberries gently with lemon juice for added brightness.
02 - In a mixing bowl, whisk together coconut milk, maple syrup, and vanilla extract until completely smooth.
03 - Transfer coconut filling to a piping bag or use a small spoon. Fill each cored strawberry cavity with the coconut mixture. Arrange strawberries upright on a freezer-safe tray.
04 - Place tray in the freezer and freeze strawberries for at least 3 to 4 hours, or until firm throughout.
05 - Dip frozen strawberry tops in melted dark chocolate. Immediately sprinkle with shredded coconut or crushed pistachios before chocolate sets. Serve once chocolate has hardened.

# Additional Tips::

01 -
  • Simple ingredients you may already have at home
  • Totally vegan dairy free and gluten free
  • No baking or cooking required just assemble and freeze
  • Customizable garnish with chocolate or nuts
  • Fun for kids and adults to make together
02 -
  • Allergy friendly and fits many diets
  • Excellent make ahead option
  • Lower in sugar than most traditional desserts
03 -
  • Freeze your tray lined with parchment so the berries lift off easily
  • For extra creamy filling refrigerate your coconut milk overnight and only use the thick layer on top
  • Do not overfill the berries or they might tip over in the freezer
  • Patience is key let the bites freeze until completely solid so they keep their shape and texture

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