Choc Coconut Strawberries

[Guest guest]

Choc Coconut Strawberries

 

 

100 g (3 1/2 oz) vegan dark eating chocolate

1/2 cup shredded coconut, toasted (see Note)

18 strawberries

 

 

1. Place chocolate in a small microwave-safe bowl. Microwave on High

(100%) in 30-second bursts, stirring, until melted and smooth. Cool

slightly.

 

2. Place coconut on a plate. Dip strawberries, one at a time, into

chocolate to coat halfway up. Roll in coconut. Place on a baking paper

lined tray; let set.

 

3. Store leftover strawberries in fridge for up to 2 days.

 

 

 

NOTE: To toast coconut, heat a small frying pan over moderate heat.

Cook and stir coconut for 3 to 4 minutes or until golden.

 

 

 

Makes 18.