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These Chocolate Coconut Cream Stuffed Strawberries are deliciously decadent and easy to make. The perfect treat for date nights, parties or special occasions like Valentine’s Day!
Chocolate + Strawberries are a perfect pairing! Obviously the first thing that comes to mind are chocolate covered strawberries which I love and make often for parties and special occasions. However, I decided to try something a little bit different this time and filled these strawberries with a chocolate coconut cream. And let me tell you….they are SO delicious! My whole family devoured them at record speed.
If being incredibly delicious wasn’t enough, these stuffed strawberries are also easy to make, pretty darn healthy for a treat and naturally gluten and dairy free (depending on the chocolate chips used) which makes them a treat that can be enjoyed by lots of people. And did I mention they are decadently delicious!😉 These Chocolate Coconut Cream Stuffed Strawberries would be perfect for Valentine’s Day, date nights, parties, special occasions or really any time you are craving a delicious treat.
So enough talk on how amazing these are…let’s get started!
What You Will Need
These Chocolate Coconut Cream Stuffed Strawberries are easy to make and only need a few simple ingredients:
- Strawberries: Larger strawberries work best since they are easier to scoop out and there is more space for the chocolate filling.
- Coconut Milk: You will need one can of full fat coconut milk that has been refrigerated overnight. It is important to use canned coconut milk since you want to be able to scoop the cream out. I have had a lot of luck with the consistency of the Thai Kitchen organic coconut milk (Amazon | Well.ca). Another brand that works well for people is Native Forest.
- Chocolate Chips: I tend to buy organic chocolate chips in the bulk section of a local health store. Just grab your favorite! These ones are a great choice if you need them to be dairy-free.
- Vanilla Extract: Just a touch to add some delicious flavor.
- Himalayan or Sea Salt: A pinch to make the chocolate flavor pop.
Detailed ingredient list and directions located in the recipe card below.
How To Make Chocolate Coconut Cream Stuffed Strawberries
To make these decadent chocolate filled strawberries, simply…
- Scoop Out Strawberries: Cut the tops off of the strawberries and a bit of the tip off the bottom so that the strawberry will sit flat. Then scoop out some of the inside to make a little “bowl” for the filling. You can use a melon baller or a small measuring spoon to do this.
- Scoop Out Coconut Cream: Open the can of coconut milk that has been refrigerated overnight and scoop out the solid cream. Reserve the coconut water for another use like a smoothie.
- Melt Together Coconut Cream + Chocolate Chips: Place the coconut cream and chocolate chips into a small pot and melt together over low heat.
- Finish Chocolate Filling: Stir through the vanilla and pinch of salt to finish the filling.
- Fill Strawberries: Dry off scooped out section of the strawberries with some paper towel. Fill each of the strawberries with the chocolate mixture. I like to first pour the chocolate filling into a glass measuring cup with a spout for more control. Place in the fridge for about 20-30 min to harden up a bit.
- Serve And Enjoy: Now for the best part – time to enjoy these delicious treats!
A Few Helpful Tips
- Larger strawberries work best! They are easier to scoop out and more importantly there is more space for the delicious chocolate coconut cream filling.
- Eat the same day! These are best eaten the same day since the strawberries will start to get “juicy” if stored for too long.
- Use full fat canned coconut milk! Coconut milk beverages typically found in cartons or low fat coconut milk will not separate when refrigerated to provide you with the solid coconut cream layer you need for this recipe. I have had good luck with the consistency of the Thai Kitchen organic coconut milk that I purchase at my local health store and on Well.ca (also available on Amazon). I have also heard people rave about the Native Forest brand.
What To Do With The Leftover Filling
Unless you are making a ton of strawberries, you will have leftover chocolate coconut cream filling. I made a large Costco size container of strawberries and still had leftovers. Simply place the extra filling into a container and pop it into the fridge. It can be used in so many different ways! Take it out of the fridge and whip it up with beaters for a delicious chocolate frosting. You could also reheat it and drizzle over pancakes, French toast, waffles, oatmeal, ice cream or a bowl of berries. Or simply use it as a spread or grab a spoonful as a treat!
Possible Variations
Looking to customize these a little more? Here are a few options:
- Sprinkle on some toppings: You could top these with some shredded coconut, sprinkles, white chocolate shavings, chopped nuts, cacao nibs or even a drizzle of caramel sauce.
- Make them dairy-free / vegan: This is easily done by just ensuring that you use dairy free chocolate chips.
More Strawberry Recipes
If you love strawberries as much as I do, then check out some of these Easy Strawberry Recipes featuring this delicious fruit! Here’s a taste of what you will find…
Let me know in the comments if you try these Chocolate Coconut Cream Stuffed Strawberries. Would love to hear from you!
Chocolate Coconut Cream Stuffed Strawberries
- Prep Time: 20 min
- Cook Time: 0 min
- Total Time: 20 min (plus 20-30 min cooling time)
- Yield: varies
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Description
These Chocolate Coconut Cream Stuffed Strawberries are deliciously decadent and easy to make. The perfect treat for date nights, parties or special occasions like Valentine’s Day!
Ingredients
- Strawberries (quantity depends on how many you want to make!)
- 1 400 ml/14 oz can of full fat coconut milk, refrigerated overnight
- 1 ½ cups chocolate chips
- 1/2 teaspoon vanilla extract
- Pinch of Himalayan or sea salt
Instructions
- Scoop Out Strawberries: Cut the tops off of the strawberries and a bit of the tip off the bottom so that the strawberry will sit flat. Using a melon baller (or small measuring spoon), scoop out a hole in the top of each strawberry to make room for the filling. Note: Make sure not to scoop all the way through – just scoop out white part to create a little “bowl”.
- Make Filling: Open the can of coconut milk that has been refrigerated overnight and scoop out the solid cream layer. Reserve the coconut water for another use like a smoothie. Place the coconut cream and chocolate chips in a small pot. Melt together over low heat while stirring occasionally. Stir through the vanilla and pinch of salt once melted.
- Fill Strawberries: Dry off the scooped out section of the strawberries with some paper towel. Fill each of the strawberries with the chocolate mixture. For more control, first pour the chocolate filling into a glass measuring cup with a spout.
- Serve: Pop in the fridge for 20-30 min to harden up a bit and then enjoy! These are best eaten the same day since the strawberries will start to get “juicy” if stored for too long.
Notes
- Larger strawberries work best! They are easier to scoop out and have more space for the filling.
- Use full fat canned coconut milk! Coconut milk beverages typically found in cartons or low fat canned coconut milk will not separate when refrigerated to provide you with the solid cream layer that is needed. I have had a lot of luck with the consistency of the Thai Kitchen organic coconut milk (Amazon | Well.ca) and I have also heard good things about the Native Forest brand.
- Leftover Filling: You will have leftover filling unless you are making a ton of strawberries. Pop leftovers into the fridge to enjoy in a number of ways: whip it up to make a chocolate frosting, use it as a spread or reheat it to drizzle over pancakes, french toast, waffles, oatmeal, ice cream or a bowl of berries.
- Toppings: You could also top these with some shredded coconut, sprinkles, white chocolate shavings, chopped nuts, cacao nibs or even a drizzle of caramel sauce.
- Dairy-free / Vegan: Simply make sure to use dairy free chocolate chips.
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Love this twist on chocolate covered strawberries! Creamy coconut is the best!
Thanks! The filling is delicious!
Yum!!!These look delicious strawberries and chocolate is like a dream come true!!
I agree – it is a combo that never fails!
How cute are these!? I want to make them!! My kiddos would love these too. Strawberries are so good, especially with coconut cream stuffed inside. Pinning!!
Hope your whole family loves them as much as mine did!
What a killer idea, I love everything about these cute strawberries. Thanks for sharing the recipe, Vanessa! 🙂
You’re welcome! Glad you love them!
Absolutely love this recipe! The ingredients are awesome and the result is beautiful! We would gladly enjoy a few of your chocolate coconut cream stuffed strawberries!
It’s amazing how a few simple ingredients can be so delicious!
Oh my goodness, what a perfectly adorable and delicious sweet treat. I know these are going to go over well when I take them to work. Thank you!
I hope that everybody loves them!!