An instant summer pleaser and great for making with kids, these chocolate dipped strawberries are fun to make and are dairy free and vegan. You can swap the desiccated coconut with crushed nuts instead if you are not a big coconut fan. You can of course use other fruit too; orange segments and grapes are both great and won’t go brown quickly.

Covers about 12 large strawberries
2 tbsp coconut oil, melted and cooled
2 tbsp icing sugar
2 tbsp cocoa powder
2 tbsp desiccated coconut

Start by popping a baking tray in the freezer – if you use this to put the dipped strawberries on, the cold will stop the chocolate from dripping off and pooling around the berry. You also want to leave your strawberries in the fridge before dipping, as again, the cold will help the chocolate to set quickly.

Mix the icing sugar and cocoa powder into the liquid coconut oil until there are no lumps.

I find it easiest using two small dishes – one for the chocolate and one for the coconut. Dip the strawberry in the chocolate to about two thirds of the way up, then immediately role in the coconut. You’ll need to do this fairly quickly so the chocolate doesn’t harden before you get the coconut on! Pop on the freezing baking tray while you make the rest.

Best kept in the fridge until you want to eat, as the chocolate will melt if left anywhere too warm!