These coconut butter dipped strawberries are a wonderful alternative to the traditional chocolate dipped berries that start appearing around Mother’s Day and beyond!
Lately, I’ve been playing around with coconut butter after discovering that I don’t completely hate it like I thought I did! While I’m still not a huge fan of the slightly gritty texture it can have when eaten on its own, I’ve been enjoying experimenting with it in a few different ways. I’ve discovered I love it as a good stand in for chocolate (from the melting perspective, rather than flavor) when I used it to make my no cook Coconut Butter Bark. And for getting a nutty-type flavor that’s missing when you can’t actually eat nuts, my Toasted Coconut Butter can’t be beat, especially in place of peanut butter on Yucan Crunch “toasts”.
When I came up with my coconut butter bark, I realized that chilled coconut butter could be used as a coating as long as you’re dipping something cold. (Remember all those coconut oil + cocoa “magic shell” recipes?). Since softening coconut butter enough to make it liquid enough to be dipped means warming it up a little, you’ll want your strawberries to be chilled and cold so that the coconut butter will set instead of sliding right off. Warm coconut butter + cold berries = successful coconut butter dipped strawberries!
The process for making these no added sugar necessary treats couldn’t be any simpler. Warm your coconut butter and transfer it to a wide mouthed or short little jar. Whatever you use, it needs to be deep enough to almost fully submerge your strawberries for dipping! I used little 4 oz mason jars, topping them off with extra warmed coconut butter as needed.
Holding each clean and chilled strawberry by its leaves, gently dip each one into the coconut butter. Let the excess coconut butter drip off or wipe the tip of the strawberry on the edge of the jar, then transfer the berries to a wax paper lined baking tray if you want to make plain coconut butter dipped strawberries.
You’ll notice that the coconut butter is smooth and glossy when first dipped, but will dry to a duller, less even finish as it chills and dries. So if you want to pretty your coconut butter dipped strawberries up, that’s where toppings and sprinkles come in! Not only will they add some texture, crunch or complementary flavors to your strawberries, they’ll make them look fancy AF.
Now, when it comes to adding extras, not all are created equal. Some toppings you’ll want to roll and coat all over; others are a little more assertive in flavor so you’ll want to just sprinkle a little over the top instead of coating the strawberry completely. If you’re rolling and coating, you’ll want to do that before you place the coconut butter dipped strawberries on the wax paper.
Have your toppings ready to hand in shallow little plates, then gently roll your coconut butter dipped berries in the toppings until they are evenly coated. Pop each strawberry on the wax paper lined tray once they’re coated and repeat.
If you’re sprinkling the strawberries with lighter toppings, you’ll want to place the still-wet dipped berries on the wax paper, then sprinkle the toppings lightly over the top on the baking tray. If you’re making more than one type of sprinkle garnish, space the berries far enough apart that you won’t accidentally get overlap between the different toppings!
Since I wanted to keep these coconut butter dipped strawberries nut and seed free, here are the toppings I used:
- crushed caramel sea salt coconut chips (rolled)
- freeze dried raspberry dust (sprinkled)
- unsweetened finely shredded coconut (rolled)
- finely crushed ginger chips (sprinkled)
To make the crushed ginger & coconut chips and to make the raspberry dust, I used my mini food processor. Just add each topping to the bowl and whizz until you have the texture you want. Simple!
Just like anything made with coconut butter, you’ll need to keep these coconut butter dipped strawberries in the fridge unless it’s exceptionally cold in your kitchen! The coconut butter will soften and even melt when it starts to warm up a little and you wouldn’t want to go to all of this effort dipping and rolling, just to have them melt into a puddle, would you?
Some of my other nut & seed free ideas for toppings:
- sprinkle of carob powder
- coconut sugar or date sugar
- crushed baked apple chips
- dried rose petals
- matcha powder
- toasted coconut butter instead of plain
- toasted shredded coconut
- very finely crushed unsweetened banana chips
- very finely crushed plantain chips
The possibilities for combinations, toppings and sprinkles is pretty extensive! And, of course, if you tolerate nuts or seeds, they would be a fun addition to this list, too.
This recipe was included in the Paleo AIP Recipe Roundtable.
- 1 lb clean and chilled strawberries
- 1 cup / 240 ml coconut butter
- SOFTEN: Place the coconut butter jar into warm water or gently heat it in the microwave until it softens. Stir it through so that it's evenly combined and liquid. Carefully transfer the warmed coconut butter to a wide mouthed or short little jar. Whatever you use, it needs to be deep enough to almost fully submerge your strawberries for dipping! I used little 4 oz mason jars, topping them off with extra warmed coconut butter from the jar as needed. You may not use all of the coconut butter, it will depend on the container you use for dipping and the size of your strawberries!
- CRUSH: To make the crushed ginger & coconut chips and to make the raspberry dust, I used my mini food processor. Just add each topping to the bowl one at a time and whizz until you have the texture you want.
- DIP: Line a baking tray with wax paper. Holding each clean and chilled strawberry by its leaves, gently dip each one into the coconut butter. Let the excess coconut butter drip off or wipe the tip of the strawberry on the edge of the jar, then transfer the berries to the wax paper lined baking tray if you want to make plain coconut butter dipped strawberries.
- ROLL: For completely covered berries, have your chosen toppings ready to hand in shallow little plates. Gently roll your coconut butter dipped berries in the toppings until they are evenly coated. Pop each strawberry on the wax paper lined tray once they're coated and repeat.
- SPRINKLE: If you're sprinkling the strawberries with lighter toppings instead of completely covering them, you'll want to place the still-wet dipped berries on the wax paper lined baking tray, then sprinkle the toppings lightly over the top of each berry. If you're making more than one type of sprinkled garnish, space the berries far enough apart that you won't accidentally get overlap between the different toppings!
- STORE: Keep the finished coconut butter dipped strawberries in the fridge for a day or two -- the coconut butter will soften and eventually melt if it gets warm.
* sprinkle of carob powder
* coconut sugar or date sugar
* crushed baked apple chips
* dried rose petals
* matcha powder
* toasted coconut butter instead of plain
* toasted shredded coconut
* very finely crushed unsweetened banana chips
* very finely crushed plantain chips
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