peanut butter coconut dipped strawberries

     Every year for Mother's Day my Mom makes chocolate covered strawberries. I know Mother's Day is still a few weeks out, but I find myself craving her strawberries like crazy right now! I don't want to spoil my chocolate intake before the time comes that I have my hands on hers, so I got the idea to do peanut butter covered strawberries instead. I think I found a new favorite - perhaps my Mom and I can trade our versions this year!

     These are great as a sweet contribution to a party, a homemade edible gift, a light after-dinner dessert, or an indulgent semi-healthy snack. Whatever you end up making them for or whoever you end up giving them to, be sure to save yourself a strawberry or two. You deserve to be treated for making them!

     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!

Peanut Butter Coconut Dipped Strawberries
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

1. 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).
2. Place coconut in a shallow dish or on a small plate.
3. 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.
4. 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?