Meat from 2 young coconuts, approx. one cup
1 tablespoon coconut oil, soften at room temperature (not liquid)
.125 teaspoon sea salt
1 pint strawberries, cleaned
1 cup dried coconut flakes
In a blender, whip coconut meat, coconut oil and sea salt. Gradually add water until a creamy consistency is achieved. Add more or less as needed. Place in refrigerator for an hour to firm up.
Remove stems from strawberries and stand upright on flat side. Make a deep “X” from the tip of the strawberries towards the bottom.
Place coconut cream into a piping bag with a tip. Pipe into each strawberry and arrange on a serving platter. Garnish with dried coconut flakes.