For the strawberries:

1. Preheat the oven to 450F and line a baking tray.
2. Trim the tops of the strawberries and turn them cut-side down.
3. Cut the bacon slices in half. Wrap each strawberry with a half slice of bacon, making sure the ends overlap. Make sure the bacon is tightly wrapped as the strawberries will shrink.
4. Secure the bacon using a toothpick and place the strawberries on the baking tray. Season to taste with freshly ground black pepper.
5. Roast for 10 – 12 minutes, until the bacon is cooked and beginning to brown on the edges.
6. Remove to a paper towel-lined plate for a few minutes to absorb any excess grease from the bacon or juices from the strawberries.

For the ganache:

1. Heat the coconut milk until it is hot, either on the stovetop or in the microwave.
2. Stir the chocolate chips into the hot coconut milk, using a fork to keep stirring until the chocolate is completely melted.

To serve / assemble:

1. Either serve the bacon wrapped strawberries warm, with the ganache on the side for dipping or allow them to cool before dipping the tops of them in the ganache and then refrigerating them until they set.