This is one of those Frankenstein-type creations that's a pleasant surprise. I had some leftover frozen strawberries that I wanted to use, so I combined it with some unsweetened coconut flakes. Can I tell you - the coconut flavor comes through so clearly in these bon bons. Strawberry and coconut are a dynamite combination.
By the way, I love Miami Vices. Pina coladas remain one of my favorite drinks, but I only drink them on vacation because of the calorie count. Try my Pina Colada Cupcakes instead! If you're not familiar with a Miami Vice, it's essentially a strawberry daiquiri swirled with a pina colada. Deliciousness. Order it the next time you're on a cruise or in a tropical place.
The texture of these bon bons is a little icy. If you want a less icy dessert, add additional coconut cream or perhaps a banana to give it a creamier texture.
1 c. fresh or frozen strawberries, preferably organic
1 c. unsweetened coconut flakes
2-4 T. coconut oil
4-5 T. pure maple syrup
3 T. dessert wine or Malibu Rum
1/2 c. coconut cream, from the top of a can of full fat coconut milk (refrigerated for 24 hours)*
melted chocolate, for dipping
*You could probably substitute this cream for non-dairy yogurt, if you prefer it.
Combine all of the ingredients in your food processor. Process until it reaches your desired level of smoothness.
Freeze the batter for at least 30 minutes. Using an ice cream scooper, scoop out the batter onto a Silpat or parchment paper. It should be firm enough to stand its ground. Freeze again for 4-6 hours.
After, you can melt your chocolate and drizzle it on top. I keep mine in the freezer as emergency dessert, eating them on an as needed basis.
Enjoy these strawberry coconut bon bons and dream of summer :-)