These Chocolate Coconut Cream Stuffed Strawberries are rich, simple to make, and perfect for romantic evenings, parties, or special occasions like Valentine’s Day.
Chocolate and strawberries are an ideal match. Instead of the classic chocolate-dipped strawberry, these are hollowed and filled with a silky chocolate coconut cream for a lighter, dairy-free twist. They’re indulgent without being fussy, and my family loved them—gone in no time!
Beyond being delicious, these stuffed strawberries are easy to prepare, naturally gluten-free, and can be dairy-free depending on the chocolate you choose. They make a lovely dessert for date nights, gatherings, or any time you want a special, relatively healthy treat.
Ready to make them? Let’s go.
What You Will Need
These stuffed strawberries use just a few simple ingredients:
- Strawberries: Choose large, firm berries — they’re easier to hollow and hold more filling.
- Full-fat canned coconut milk: Refrigerated overnight so the cream separates. You want the solid cream for the filling.
- Chocolate chips: Use your favorite variety. Choose dairy-free chips if you want the recipe to be vegan.
- Vanilla extract: A small amount to enhance flavor.
- Sea salt or Himalayan salt: A pinch to brighten the chocolate.
See the recipe card below for exact quantities and notes.
How To Make Chocolate Coconut Cream Stuffed Strawberries
In a few easy steps you’ll have a tray of elegant treats:
- Scoop out the strawberries: Trim the tops and a small piece from the base so each berry sits flat. Use a melon baller or small spoon to remove the white center and create a little cup—be careful not to scoop all the way through.
- Prepare the coconut cream: Open the chilled can of coconut milk and scoop out the solid cream layer. Reserve the liquid for smoothies if you like.
- Melt coconut cream and chocolate: In a small pot over low heat, gently heat the coconut cream with the chocolate chips, stirring until smooth.
- Finish the filling: Remove from heat and stir in vanilla and a pinch of salt. Let the mixture cool slightly so it’s pourable but not too hot.
- Fill the strawberries: Pat the hollowed centers dry with a paper towel and fill each berry with the chocolate coconut mixture. Pouring the filling into a measuring cup with a spout helps control the flow. Chill for 20–30 minutes to set.
- Serve: Remove from the fridge and enjoy. Best eaten the same day to avoid the berries becoming overly juicy.
A Few Helpful Tips
- Use larger strawberries: They’re easier to hollow and hold more filling.
- Enjoy the same day: The strawberries are freshest the day you make them; they can become juicy if stored too long.
- Choose full-fat canned coconut milk: Carton beverages and low-fat options won’t separate into a solid cream layer when chilled.
What To Do With The Leftover Filling
Leftover chocolate coconut cream is versatile. Chill it in a container, then whip it into a fluffy chocolate frosting, reheat and drizzle over pancakes, waffles, oatmeal, or ice cream, or simply use as a spread. It keeps well in the refrigerator for several days.
Possible Variations
Customize these strawberries with a few simple additions:
- Toppings: Sprinkle with shredded coconut, chopped nuts, cacao nibs, white chocolate shavings, or a drizzle of caramel.
- Make them vegan: Use dairy-free chocolate chips to keep the recipe fully plant-based.
More Strawberry Recipes
If you love strawberries, explore other easy recipes that highlight this bright fruit.
- Strawberry Coconut Crisp
- Healthy Strawberry Gummies
- Strawberry Overnight Oats
- Strawberry Compote
- Healthy Strawberry Slushie
Tell me in the comments if you try these Chocolate Coconut Cream Stuffed Strawberries — I’d love to hear how they turn out!
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)
- Yield: Varies
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Description
These Chocolate Coconut Cream Stuffed Strawberries are decadent, simple to prepare, and ideal for sharing on any special occasion.
Ingredients
- Strawberries (amount depends on how many you want to make)
- 1 400 ml / 14 oz can of full-fat coconut milk, refrigerated overnight
- 1 1/2 cups chocolate chips
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
Instructions
- Scoop out strawberries: Trim the tops and a small piece of the bottoms so berries sit flat. Use a melon baller or small spoon to hollow out a cup without piercing through.
- Make the filling: Scoop the chilled coconut cream from the can and heat it with the chocolate chips over low heat until smooth. Stir in vanilla and a pinch of salt.
- Fill the berries: Pat the hollowed centers dry and fill with the chocolate coconut mixture. Using a measuring cup with a spout helps for neat filling.
- Chill and serve: Refrigerate 20–30 minutes to set, then serve. Best enjoyed the same day.
Notes
- Large strawberries work best.
- Use full-fat canned coconut milk to get a solid cream layer after chilling.
- Leftover filling: Chill and use as a frosting, spread, or warm drizzle for pancakes and ice cream.
- Toppings: Try shredded coconut, nuts, cacao nibs, or white chocolate shavings.
- To keep it vegan: Choose dairy-free chocolate chips.
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