# What You'll Need:
→ Strawberries
01 - 20 large ripe strawberries
02 - 1 tablespoon lemon juice (optional, for added freshness)
→ Coconut Filling
03 - 1/2 cup full-fat coconut milk (well-shaken)
04 - 2 tablespoons maple syrup or agave syrup
05 - 1 teaspoon vanilla extract
→ For Serving (optional)
06 - Melted dark chocolate for dipping
07 - Shredded coconut for garnish
08 - Crushed pistachios for garnish
# Steps to Follow:
01 - Rinse and pat strawberries dry. Remove the leafy tops and carefully core the centers using a small knife or strawberry huller. If desired, toss strawberries gently with lemon juice for added brightness.
02 - In a mixing bowl, whisk together coconut milk, maple syrup, and vanilla extract until completely smooth.
03 - Transfer coconut filling to a piping bag or use a small spoon. Fill each cored strawberry cavity with the coconut mixture. Arrange strawberries upright on a freezer-safe tray.
04 - Place tray in the freezer and freeze strawberries for at least 3 to 4 hours, or until firm throughout.
05 - Dip frozen strawberry tops in melted dark chocolate. Immediately sprinkle with shredded coconut or crushed pistachios before chocolate sets. Serve once chocolate has hardened.
