Let me tell you about my latest obsession: mini strawberry coconut dessert jars! These little beauties are my go-to when I need something sweet, refreshing, and ridiculously easy. No oven required, just layer, chill, and devour. I first made them for a girls’ brunch last summer when I wanted something fancier than yogurt parfaits but easier than baking. The combo of juicy strawberries and creamy coconut milk with a hint of honey? Absolute magic in a jar. Now they’re my secret weapon for impressing guests with minimal effort.
Why you’ll love these mini strawberry coconut dessert jars
Trust me, these little jars are about to become your new best friend. Here’s why:
- No bake needed: When summer hits and turning on the oven sounds like torture, this is your perfect solution
- Ready in 15 minutes: Seriously – mix, layer, and pop them in the fridge while you do literally anything else
- Portable perfection: Take them to picnics, potlucks, or just to your couch – no plates required
- Refreshingly light: That coconut-strawberry combo tastes like sunshine in a jar without weighing you down
The best part? They look way fancier than the effort they take. Total win.
Print31 Mini Strawberry Coconut Dessert Jars You’ll Crave Instantly
Mini strawberry coconut dessert jars are a delightful treat perfect for any occasion. These individual servings combine fresh strawberries with creamy coconut for a refreshing dessert.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: International
- Diet: Vegetarian
Ingredients
- 1 cup fresh strawberries, diced
- 1 cup coconut milk
- 1/2 cup shredded coconut
- 2 tbsp honey
- 1 tsp vanilla extract
- 1/2 cup Greek yogurt
Instructions
- In a bowl, mix coconut milk, honey, and vanilla extract.
- Layer the mixture with diced strawberries in small jars.
- Sprinkle shredded coconut on top.
- Chill for at least 1 hour before serving.
Notes
- Use full-fat coconut milk for a creamier texture.
- Adjust honey to taste.
- Serve chilled for best results.
Nutrition
- Serving Size: 1 jar
- Calories: 180
- Sugar: 12g
- Sodium: 10mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg
Ingredients for Mini Strawberry Coconut Dessert Jars
Gathering the right ingredients makes all the difference with this recipe. Here’s what you’ll need to create these little jars of happiness:
- 1 cup fresh strawberries, diced: Look for ripe, juicy berries – they’ll release the most amazing natural sweetness as they chill
- 1 cup full-fat coconut milk: That creamy richness is key! Shake the can well before opening
- 1/2 cup shredded coconut: I prefer unsweetened for better control over sweetness
- 2 tbsp honey: Raw and local if you can find it – the floral notes pair beautifully with coconut
- 1 tsp pure vanilla extract: Don’t skimp here – the good stuff makes everything better
- 1/2 cup Greek yogurt: I use full-fat for extra creaminess, but any variety works
Pro tip: Taste your strawberries first! If they’re super sweet, you might want to reduce the honey just a tad. But if they’re a bit tart? That honey will balance everything perfectly.
How to make mini strawberry coconut dessert jars
Okay, let me walk you through the magic. This is so simple you’ll laugh, but the results taste like you spent hours in the kitchen. Here’s how we turn those gorgeous ingredients into the most refreshing little dessert jars:
Step 1: Prepare the coconut mixture
Grab your favorite mixing bowl – I use this chipped vintage Pyrex that somehow makes everything taste better. Pour in the coconut milk (remember to shake that can first!), honey, and vanilla. Now whisk like you’re making clouds! You want everything fully blended until it’s smooth and just slightly thickened. If it looks too thin, don’t panic – the chilling time will fix that. Taste a tiny spoonful (chef’s privilege!) and adjust the honey if needed.
Step 2: Layer the jars
Here’s where the fun begins! I use 4-ounce mason jars because they’re adorable, but any small glasses work. Start with a spoonful of diced strawberries at the bottom – enough to cover it completely. Then alternate between the coconut mixture and more strawberries, ending with coconut on top. Pro tip: Tap the jars gently on the counter after each layer to settle everything evenly. The layers will blur slightly as they chill, creating this beautiful ombre effect that looks ridiculously fancy.
Step 3: Chill and serve
Now comes the hardest part – waiting! Pop those jars in the fridge for at least an hour, though two is even better. The flavors mingle and the texture becomes luxuriously thick. Right before serving, I like to sprinkle toasted coconut flakes on top for crunch – just toss shredded coconut in a dry pan until golden. Serve these straight from the fridge when the coconut mixture is beautifully chilled but not ice-cold. Watch people’s faces light up when they take that first creamy, fruity bite!
Tips for perfect mini strawberry coconut dessert jars
After making these dozens of times (okay, maybe hundreds, I’m obsessed), I’ve picked up some tricks to guarantee perfection every single time. Here are my must-know tips:
- Full-fat coconut milk is non-negotiable: That rich, creamy texture? Only happens with the good stuff. Light coconut milk makes everything watery and sad. Shake the can like you mean it before opening, the cream and liquid need to be fully incorporated.
- Honey adjustments are your friend: Taste your strawberries first! Super sweet berries might only need 1 tablespoon, while tart ones could use the full 2 tablespoons. Drizzle in slowly and keep tasting, you can always add more but can’t take it out.
- Chill time matters: I know, waiting is torture. But that hour (minimum!) lets the coconut mixture thicken properly and lets the flavors become best friends. If you skip it, you’ll have a soupy mess instead of those dreamy layers.
- Storage smarts: These keep beautifully in the fridge for up to 2 days, just cover with lids or plastic wrap. The strawberries might bleed a little color into the coconut layer, but that just makes them prettier! Never freeze them, the texture turns grainy and weird.
- Toast your coconut topping: If you’ve got 3 extra minutes, toasting the shredded coconut topping transforms it from good to “oh my god what is this magic.” Just watch it closely, it goes from golden to burnt in seconds!
One last secret? Make extras. I promise they’ll disappear faster than you can say “strawberry coconut heaven.”
Ingredient Swaps and Variations
Look, I love the original version of these mini strawberry coconut dessert jars, but sometimes you’ve got to improvise! Here are my favorite twists and substitutions that still deliver amazing results:
When you’re out of coconut milk
No coconut milk in the pantry? No problem! Heavy cream makes an ultra-rich substitute, though you’ll lose that tropical flavor. For a lighter option, almond milk works surprisingly well, just add a teaspoon of coconut extract if you want to keep that signature taste. My friend swears by cashew milk for extra creaminess without overpowering the strawberries.
Sweetener alternatives
Not a honey fan? I’ve tested every sweetener under the sun with this recipe. Pure maple syrup adds a lovely depth, while agave nectar keeps things light. For a sugar-free version, monk fruit syrup works beautifully, just start with half the amount and adjust to taste. Brown rice syrup gives a subtle maltiness that’s oddly addictive.
Crunchy add-ins for texture lovers
Sometimes I crave a little crunch in these creamy jars. A sprinkle of granola between layers is my go-to, the honey-oat kind pairs perfectly. Chopped toasted almonds or pecans add nice contrast too. For serious texture addicts, try crushed ginger snaps or vanilla wafers at the bottom, they soften just enough to create this magical cake-like layer.
Fruit variations to mix it up
While strawberries are classic, don’t be afraid to play! Mango chunks make a tropical dream version (add lime zest to the coconut mixture, trust me). Raspberries or blackberries give a gorgeous jewel-toned effect. In winter, I use thawed frozen peaches with a pinch of cinnamon. The only fruit I’d avoid? Watermelon, too watery and it makes everything weirdly soggy.
The beauty of these little jars is how adaptable they are. Once you master the basic technique, the flavor combinations are endless. My rule? If it sounds good together in a smoothie, it’ll probably rock in these jars! For more inspiration on sweet treats, check out Family Tastes.
Serving and Storage Suggestions
Okay, let’s talk about the best ways to serve and store these little beauties, because trust me, you’ll want to make extras! Here’s everything I’ve learned about keeping them perfect:
Serving temperature is key: These taste best straight from the fridge, but not ice-cold. I like to pull them out about 5 minutes before serving, just enough to take the chill off so all those flavors can really sing. If they’re too cold, the coconut mixture firms up too much and you lose that luscious creamy texture.
Presentation magic: For special occasions, I add a fresh strawberry slice or mint leaf on top right before serving. If you’re feeling fancy, a drizzle of melted dark chocolate over the toasted coconut takes these to dessert heaven. Pro tip: Use small spoons, it makes the experience last longer!
Storage smarts: These keep beautifully in the fridge for up to 2 days if covered tightly with lids or plastic wrap. The layers will soften a bit and the strawberries might release some juice (creating pretty pink swirls!), but the flavor actually improves as everything mingles. Just give them a gentle stir before serving if the layers have blended more than you’d like.
Freezer warning: I know it’s tempting to freeze leftovers, but resist! The coconut mixture separates and gets grainy when thawed, and the strawberries turn mushy. If you absolutely must freeze, know the texture won’t be the same, but they’ll still taste decent blended into smoothies!
One last serving tip? Make sure everyone gets their own jar, sharing leads to spoon fights, and I speak from experience!
Nutritional Information
Now, I’m no nutritionist, but I know we all like to have a general idea of what we’re eating! Keep in mind these estimates can vary based on your specific ingredients and brands. Here’s the scoop on what’s in each delightful jar:
Each mini strawberry coconut dessert jar comes packed with natural goodness from fresh fruit and coconut milk. They’re relatively light as desserts go, with most of the sweetness coming from the strawberries and just a touch of honey. The Greek yogurt adds a protein boost while keeping things creamy.
The shredded coconut topping adds healthy fats and fiber, making these jars surprisingly satisfying. Just remember – nutritional values can swing depending on whether you use full-fat coconut milk versus light, or if you adjust the honey amount. Even strawberry size affects the numbers!
My philosophy? These taste so fresh and wholesome that I don’t stress about exact numbers. They’re my guilt-free way to satisfy a sweet craving while still feeling good about what I’m eating. But if you’re tracking closely, definitely calculate based on your exact ingredients.
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
Absolutely! Thaw them first and drain any excess liquid, you don’t want watery jars. Frozen berries actually release more juice, which creates beautiful pink swirls in the coconut layers. Just know the texture will be softer than fresh. My trick? Mix half fresh, half thawed frozen for the best of both worlds.
How long do these dessert jars last in the fridge?
They’re happiest eaten within 2 days, though I’ve never seen them last that long! The coconut mixture stays perfect, but the strawberries start getting softer after day one. If you need to prep ahead, mix the coconut base and store it separately, then assemble the jars the day you’re serving.
Can I make these dairy-free?
You bet! Just skip the Greek yogurt or swap it for coconut yogurt. The recipe works beautifully without it, the coconut milk provides plenty of creaminess. I’ve even used blended silken tofu for extra protein when my vegan friends come over. Nobody could tell the difference!
Why did my layers mix together?
Don’t worry, this happens to me sometimes too! It’s usually because the jars got jostled while chilling, or the coconut mixture needed more time to thicken before layering. They’ll still taste amazing, just less photogenic. Pro tip: Chill the coconut mixture for 30 minutes before layering to help it hold its shape better.
Can I use sweetened shredded coconut?
Sure, but go easy on the honey if you do! I prefer unsweetened because it lets me control the sweetness perfectly. If sweetened is all you have, just taste as you go, you might only need 1 tablespoon of honey instead of 2. The toasted coconut topping is especially tricky with sweetened flakes, they burn faster, so watch them like a hawk!
Frequently Asked Questions
I get asked about these mini strawberry coconut dessert jars all the time! Here are the most common questions with my tried-and-true answers:
Can I use frozen strawberries instead of fresh?
Absolutely! Just thaw them completely and drain any excess liquid first. Frozen berries tend to be softer, so I like to chop them a bit finer. The color might bleed more into the coconut layers, creating beautiful pink swirls, bonus!
How long do these dessert jars last in the fridge?
They’re perfect for up to 2 days when stored with tight lids. After that, the strawberries get too soft and the layers start to blend. But let’s be real, they never last that long in my house anyway!
Can I make these dairy-free?
Yes! Simply skip the Greek yogurt or use a coconut or almond milk yogurt alternative. The coconut milk already makes these naturally dairy-free except for that one ingredient. I’ve served them this way to friends with dietary restrictions and they couldn’t tell the difference.
Why does my coconut mixture stay runny?
Two likely culprits: either you didn’t use full-fat coconut milk (the light version won’t thicken properly), or you didn’t chill them long enough. That hour in the fridge is crucial, it’s when the magic happens! If you’re in a hurry, pop them in the freezer for 20 minutes first.
Can I double or triple this recipe for a crowd?
Please do! This recipe scales beautifully. I’ve made 24 jars for a baby shower using the same ratios, just use your biggest mixing bowl. Pro tip: Make the coconut mixture in batches if multiplying more than 4x, or it gets hard to blend evenly.