1 cup shredded coconut
1 bag semi-sweet or dark chocolate chips
2 Tablespoons vegetable oil
2 apples, Granny smith or Fuji, cored and sliced into ½-inch wedges
3 bananas, cut into 1-inch slices
1 pint strawberries, halved if large
Parchment or wax paper
Toothpicks or leftover skewers
Preheat a griddle (or an oven) to 325⁰ F. Toast coconut, stirring frequently until light brown, about 5 to 10 minutes.
On the same griddle turned to low heat or over a double boiler, place chocolate chips in a bowl and slowly heat, stirring frequently using a spatula to scrape the bottom and sides of the bowl. When you can still see a few lumps as you stir, remove the chocolate from the heat and keep stirring until the chocolate is smooth throughout.
Add in two Tablespoons vegetable oil to thin the mixture and create a glossy appearance.
Once smooth and melted, dip prepared fruit in chocolate, allowing extra to drip off or scraping it off, as needed. Apples will be dipped about ¾ of the way up each slice, bananas will be completely submerged (use a toothpick or skewer), and strawberries will be dipped up to the stem.
Sprinkle with toasted coconut and place on a piece of parchment or wax paper to harden. If available, place in a refrigerator or freezer for quicker results. Enjoy!
1 lb fresh strawberries
3 Tbsp. lemon juice
¼ cup sugar
¼ cup heavy cream
3 Tbsp. fresh mint leaves
Wash and quarter the strawberries.
Mix with the sugar and lemon juice and marinate for 1 hr.
In a blender mix the cream and mint until thickened.
Top the strawberries with mint whipped cream.