• Gently rinse the strawberries and pat dry with paper towel. Set aside.
• Stovetop: Fill the pan with 2 cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chocolate wafers and coconut oil to the glass bowl. Stir until smooth. Remove from stovetop.

  Microwave: In a glass heat proof bowl: add chocolate wafers and coconut, cook for 1 minute at half power. Stir and cook for another minute until melted.

  Instant Pot: Pour 2 cups of water into the cooker. Set to saute on low or normal (not high) for 20 minutes. Place a glass heat proof bowl that fits inside the liner. Add chocolate wafers and coconut oil to the glass bowl. Stir until smooth.

  Note: If you are planning with 2 different chocolate flavors, cut the recipe in half for each. For best results recommend using two (2) separate glass heat proof bowls for the different types of chocolate (example: white versus dark).
• Dip strawberries into the chocolate. Swirl around until almost completely covered with a thick coat.
• Place the chocolate dipped strawberries on a parchment paper or baking sheet. Optional: add coconut flakes, candy, nuts to some of the strawberries while the chocolate is still wet/warm.
• Place dipped strawberries in the refrigerator for 15 minutes or let them sit at room temperature or until hardened. Optional: drizzle with additional chocolate.
• May be stored in an airtight container under refrigeration for up to 48 hours.

Enjoy!