Coconut and Strawberry Dessert

In a large skillet with boiling water, add the strawberries and stir everything very well until the strawberries dissolve and turn into a jam.

Add the chia seeds and keep stirring for another 2 minutes.

Remove from heat and set aside until it reaches room temperature.

In a mixer, add the shredded dried coconut, the coconut milk, the honey and blend everything very well until smooth.

Then, grease a silicone cupcake mold with coconut oil by brushing oil into each cup of the mold.

Place 2 tablespoons of the coconut mixture we prepared into each cup of the mold and press it down firmly. 

Next, add one tablespoon of the strawberry jam we prepared on top of each one. 

Place the mold in the refrigerator and let it chill for at least three hours.

After this time has passed, in a small bowl, add the white chocolate. 

Place it in the microwave on high power and heat in 30-second intervals, always stirring between each break until completely melted.

Finally, decorate the dessert with the melted chocolate.

Serve.