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Coconut Strawberry Santa Treats

By Bronte Rae

Strawberry Santas

Makes: ~12 pieces

Magical Ingredients:

1 Can of full fat coconut milk
2 drops of vanilla extract
1 tsp coconut nectar
2 punnets of strawberries
2 tbsps coconut butter
Optional Vegan dark chocolate cut into small slithers for the eyes

What to do:

1. Store the coconut milk in the fridge for a few hours or ideally over night
2. Wash strawberries and cut the leaves off the top. Turn the strawberries upside down and cut the top off each individual berry ¼ from the tip, this is where the coconut cream will go.
3. Opening the can of coconut milk, remove and discard of the liquid that should have separated from the cream. (keep it in a jar for later to add to smoothies or other delicious deserts)
4. Place the remaining fat from the coconut milk in a cold bowl with the coconut butter, vanilla, and coconut nectar.
5. Using an electric mixer whisk all of the ingredients together until peaks form
6. Place this mixture into a piping bag (or a zip lock bag, with a tip cut off one corner)
7. Pipe the mixture onto the top of the larger portion of each strawberry, pipe two small dots onto the larger portion of the strawberries (this will be Santa’s buttons) and place the other half on top, pipe another dollop on top of the tip of the strawberry. Place two chocolate pieces onto the Coconut cream as eyes.
8. Repeat this process for each strawberry.
9. Place in the refrigerator prior to serving.
These are best served immediately after chilling as the strawberries are best eaten fresh.

Chocolate Strawberry Santa Hats

Makes: ~12 pieces

Magical Ingredients:

simple raw chocolate (refer to recipe)
1 Can of full fat coconut milk
2 tbsps coconut butter
¼ tsp of vanilla extract
1 tsp coconut nectar
2 punnetss of strawberries

What to do:

1. Store the coconut milk in the fridge for a few hours or ideally over night
2. Prepare simple raw chocolate
3. Pipe as many small circles as you have strawberries, onto a wax baking paper lined tray and place in the fridge to cool.
4. Wash strawberries and cut the leaves off the top.
5. Opening the can of coconut milk, remove and discard of the liquid that should have separated from the cream. (keep it in a jar for later to add to smoothies or other delicious deserts)
6. Place the remaining fat from the coconut milk in a cold bowl with the coconut butter, vanilla, and coconut nectar.
7. Using an electric mixer whisk all of the ingredients together until peaks form
8. Place this mixture into a piping bag (or a zip lock bag, with a tip cut off one corner)
9. Pipe the mixture onto the top of each raw chocolate circle. Place the strawberries on top of this cream, piping another small dollop of mixture on top of the tip.
10. Repeat this process for each strawberry.
11. Place in the refrigerator for at least 5 minutes prior to serving to ensure chocolate doesn’t melt.
These are best served immediately as the strawberries are best eaten fresh.

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Author: Bronte Rae

Bronte Rae is a Nutritional Medicine Practitioner with a personal passion for health and wellness. She has been studying for over 4 years and takes private patients as well as contributing as a writer of health and wellness articles. She creates many whole food recipes, with a focus on restoring wellness to her clients lives. Bronte is a self proclaimed yogi and also holds a red belt in a Japanese martial art Bujinkan Ninjitsu. Bronte currently manages marketing and social media at Coconut Magic. You can follow her personal page at www.instagram.com/asapbroccolii/

Products used in this recipe