Spark up a summer picnic with gorgeous gem-colored strawberries dipped in coconut butter and chilled for a crunchy shell. This recipe is a great switch up from the classic chocolate-dipped strawberries and is sure to delight your picnic-mates.
Line a baking sheet with parchment paper and set aside. (Make sure there is room to place the baking sheet in your freezer or refrigerator too!)
In a medium bowl, mix coconut butter, coconut milk, and honey or maple syrup (if using). Stir to combine. You want the mixture to be smooth and just melted enough to easily dip the strawberries. If glaze is too thick, microwave it for 1-2 seconds at a time, stirring in between.
Dip each strawberry in the coconut butter glaze and place on the parchment lined baking sheet.
Place in the freezer or refrigerator until glaze is set.
Store in an air-tight container in the refrigerator.
Tip: to quickly soften coconut butter, microwave in bursts of 5 seconds, stirring after each one. If you do not want to use a microwave, you can gently warm a bowl or jar of coconut butter in a pan of warm to hot water. Be careful of temperature and warm carefully. Stir to help it melt faster.
