Coconut Butter Dipped Strawberries

These 2 ingredient coconut butter dipped strawberries from are a simple and refreshing treat. Enjoy them as is, or roll them in your favorite toppings!

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These 2 ingredient coconut butter dipped strawberries are a simple and refreshing treat. Enjoy them as is, or roll them in your favorite toppings!



For the toppings: (see notes)


  1. 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 jelly 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!
  2. CRUSH: To make the crushed ginger & coconut chips, I used my mini food processor. You can also buy whole freeze dried raspberries and pulverize them in a spice grinder, if you like. Just add each topping to the bowl one at a time and whizz until you have the texture you want.
  3. 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.
  4. 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.
  5. 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!
  6. 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.



Some of my other nut & seed free ideas for AIP-friendly toppings: