These Chocolate Coconut Cream Stuffed Strawberries are rich, simple to prepare, and perfect for date nights, parties, or special occasions like Valentine’s Day.
Chocolate and strawberries are a classic combination. Instead of coating berries in chocolate, these are hollowed and filled with a creamy chocolate coconut mixture for a decadent, yet easy and naturally gluten- and dairy-free option (use dairy-free chocolate chips if needed). My family loved these — they disappeared fast.
They’re quick to make, relatively light for a dessert, and versatile for many occasions. Read on for ingredients, method, tips, and ways to use any leftover filling.
What You Will Need
These stuffed strawberries require only a few simple ingredients:
- Strawberries: Choose larger berries for easier hollowing and more filling.
- Canned full-fat coconut milk: One 400 ml/14 oz can kept in the fridge overnight so the cream separates from the liquid.
- Chocolate chips: About 1 1/2 cups — pick your favorite variety, dairy-free if needed.
- Vanilla extract: 1/2 teaspoon to enhance flavor.
- Himalayan or sea salt: Just a pinch to brighten the chocolate.
Full ingredient quantities and instructions are provided in the recipe card below.
How To Make Chocolate Coconut Cream Stuffed Strawberries
Follow these simple steps to assemble the stuffed strawberries:
- Scoop out the strawberries: Trim the tops and shave a bit from the bottom so each berry sits flat. Use a melon baller or small spoon to hollow a shallow “bowl” without piercing through.
- Scoop the coconut cream: Open the chilled can of coconut milk and scoop out the thick cream that has risen to the top; save the remaining coconut water for smoothies or another use.
- Melt coconut cream and chocolate: Combine the coconut cream and chocolate chips in a small saucepan over low heat and stir until smooth.
- Finish the filling: Remove from heat and stir in vanilla and a pinch of salt.
- Fill the berries: Pat the hollowed berries dry with a paper towel and spoon or pour the chocolate mixture into them. Using a measuring cup with a spout makes this neater. Chill in the fridge for 20–30 minutes to set.
- Serve and enjoy: Remove from the fridge and serve. These taste best the same day before the strawberries release too much juice.
A Few Helpful Tips
- Pick larger berries: They hold more filling and are easier to work with.
- Eat the same day: The strawberries become juicier over time, so these are best fresh.
- Use full-fat canned coconut milk: Carton coconut beverages or low-fat versions won’t separate properly; chilled full-fat canned milk provides the solid cream needed for the filling.
What To Do With The Leftover Filling
Leftover chocolate coconut cream keeps well in the fridge and has many uses. Whip it for a light chocolate frosting, reheat and drizzle it over pancakes, waffles, French toast, oatmeal, or ice cream, or simply use it as a spread or spoonable treat.
Possible Variations
Customize these stuffed strawberries with simple variations:
- Add toppings: Sprinkle shredded coconut, chopped nuts, cacao nibs, white chocolate shavings, or a few sprinkles on top. A light caramel drizzle also works well.
- Make them dairy-free/vegan: Use dairy-free chocolate chips and ensure your coconut milk is plant-based (canned full-fat).
More Strawberry Recipes
If you love strawberries, explore other easy strawberry recipes for inspiration and more ways to enjoy this fruit.
- Strawberry Coconut Crisp
- Healthy Strawberry Gummies
- Strawberry Overnight Oats
- Strawberry Compote
- Healthy Strawberry Slushie
If you try these Chocolate Coconut Cream Stuffed Strawberries, let me know how they turned out—I’d love to hear from you!
Chocolate Coconut Cream Stuffed Strawberries
- Author: Vanessa | Maple + Mango
- 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 indulgent yet simple to make — an elegant dessert that’s naturally gluten-free and can be dairy-free with the right chocolate.
Ingredients
- Strawberries (quantity depends on how many you want to make)
- 1 400 ml/14 oz can full-fat canned coconut milk, refrigerated overnight
- 1 1/2 cups chocolate chips
- 1/2 teaspoon vanilla extract
- Pinch of Himalayan or sea salt
Instructions
- Scoop out strawberries: Trim the tops and a bit of the bottom so berries sit flat. Use a melon baller or small spoon to hollow a shallow bowl in each berry without cutting through.
- Make the filling: Scoop the solid cream from the chilled coconut milk can and reserve the liquid. Combine the coconut cream and chocolate chips in a small pot and melt over low heat, stirring until smooth. Stir in vanilla and a pinch of salt.
- Fill the strawberries: Pat the hollowed berries dry and fill them with the chocolate mixture. Pouring the filling from a spouted measuring cup helps control portions.
- Chill and serve: Refrigerate for 20–30 minutes to set, then serve. Best eaten the same day.
Notes
- Choose larger strawberries: Easier to hollow and fill.
- Use full-fat canned coconut milk: This separates when chilled so you can scoop the cream needed for the filling.
- Leftover filling: Store refrigerated and whip it for frosting, warm and drizzle over breakfast items, or use as a spread.
- Toppings: Try shredded coconut, nuts, cacao nibs, white chocolate shavings, or a caramel drizzle.
- Dairy-free/vegan: Use dairy-free chocolate chips.
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