1. LINE a baking sheet with wax paper, parchment paper, or aluminum foil.
2. RINSE strawberries.
3. DRY strawberries thoroughly with a soft cloth.
4. SET ASIDE strawberries.
5. PLACE sprinkles or decorating sugar into a shallow bowl.
6. SET ASIDE sprinkles.

Melting: Stovetop Method

1. FILL a medium saucepan with water.
2. HEAT water to barely simmering.
3. PLACE chocolate into a glass or metal bowl that is larger than the saucepan.
4. PLACE bowl on top of saucepan to form a double boiler.
5. ALLOW water to continue simmering at low heat so that steam touches bottom of bowl above.
6. STIR chocolate constantly and gently to allow chocolate to melt evenly.
7. ADD coconut milk.
8. ADD coconut oil.
9. STIR to combine ingredients.

Melting: Microwave Method

1. PLACE chocolate into a glass bowl.
2. MICROWAVE at medium power for 30 seconds.
3. STIR chocolate.
4. MICROWAVE at medium power for 15 seconds.
5. STIR chocolate.
6. MICROWAVE at medium power for 10 seconds.
7. STIR chocolate.
8. CONTINUE microwaving chocolate in brief intervals WHILE STIRRING between intervals until chocolate is completely melted and smooth.
9. ADD coconut milk.
10. ADD coconut oil.
11. STIR to combine ingredients.

Dipping the Berries

1. HOLD one strawberry by stem or green leaves.
2. DIP strawberry downward into melted chocolate up to its stem.
3. SWIRL berry until evenly coated.
4. SLOWLY lift berry from chocolate.
5. SHAKE berry gently to remove excess chocolate.
6. DIP berry in sprinkles, decorating sugar, or coconut if desired.
7. PLACE berry onto baking sheet.
8. REPEAT with remaining berries.
9. CHILL berries in refrigerator for 15 to 30 minutes or until chocolate is set.
10. SERVE within 8 hours of dipping OR STORE in refrigerator for up to two days.
11. ALLOW berries to come to room temperature for 30 minutes before serving.
12. BLOT with paper towel to remove condensation.