350g strawberries, hulled
250g cream cheese, at room temperature, chopped
1 tbsp xylitol (available online and at some health food shops.)
35g (1/3 cup) desiccated coconut, plus 1 tablespoon, extra
45g (1/3 cup) pecans, finely chopped
Preheat oven to 180C/160C fan forced. Line a baking tray with baking paper.
Reserve 2 medium strawberries. Cut the remaining strawberries into quarters (or sixths if large) and place on the prepared tray. Bake for 10 minutes or until starting to soften. Use a fork to flatten each piece slightly. Bake, stirring halfway, for a further 20 minutes or until very soft. Bake for a final 10 minutes. Transfer to a plate and set aside to cool completely.
Use electric beaters to beat the cream cheese, strawberry pulp and xylitol in a large bowl until combined. Add the coconut and stir to combine. Cover and place in the fridge for 1 hour or until firm.
Line a baking tray with baking paper. Cut the reserved strawberries in half lengthways then cut each half into quarters. Take a level tablespoonful of the chilled cheesecake mixture and press a piece of fresh strawberry into the centre. Roll into a ball and place on the prepared tray. Repeat with remaining mixture and strawberry pieces.
Place the extra coconut in a dish and the chopped pecan in another. Roll half the balls in pecan and the other half in coconut, pressing lightly to coat. Place in the fridge and chill until firm. Store in an airtight container in the fridge for up to 2 days.