This recipe requires 1 lb of strawberries, which is your average container size sold in supermarkets. Depending on if you have many small berries or a decent handful of gigantic ones, you may or may not use up all of your peanut butter dip. That's fine - you can find other things to cover (pretzels or banana slices, perhaps) or even enjoy it with ice cream! Personally, I like the small strawberries because they are bite sized and in the end there is a more balanced coconut to peanut butter to strawberry ratio in every bite. Do what feels right for you though!
Prep Time: 30 minutes
Cook Time: 2 minutes, plus 1 hour wait in fridge
You Will Need:
- 1 lb fresh strawberries
- 2/3 cup smooth peanut butter, unsweetened
- 1/4 cup heavy cream
- 2 TBS light corn syrup
- 1 TBS honey (clover or other light honey, preferably)
- 1/2 cup shredded unsweetened coconut
- In a small pot, combine peanut butter, heavy cream, corn syrup, and honey. Place on medium heat stirring gently the entire time until fully combined. Once combined, remove from heat (do not leave it as it could burn).
- Place coconut in a shallow dish or on a small plate.
- One at a time, dip strawberries into peanut butter to coat, covering as much as possible. Roll around or dab each side of strawberry into the coconut. Place on a large plate or platter.
- Refrigerate for about an hour to allow peanut butter to harden slightly (it will not harden all the way like chocolate would). Enjoy!
What do you plan on making for Mother's Day?