1. Preheat oven to 180°C (160°C fan forced). Line a baking tray with baking paper.
2. Reserve 2 medium strawberries. Cut remaining strawberries into quarters and place on the tray. Bake for 10 minutes until soft, then flatten slightly. Bake for another 20 minutes until very soft, then for a final 10 minutes. Cool completely.
3. Beat cream cheese, strawberry pulp, and xylitol in a bowl until combined. Stir in coconut. Cover and chill for 1 hour until firm.
4. Line another tray with baking paper. Cut reserved strawberries in half and then into quarters. Take a tablespoon of cheesecake mixture, press in a piece of strawberry, and roll into a ball. Repeat.
5. Roll half the balls in coconut and half in pecans, pressing lightly to coat. Chill until firm. Store in an airtight container in the fridge for up to 2 days.

PREP TIME & NUTRITION:
Prep Time: 30 mins, Servings: 12, Calories: 100, Net Carbs: 3g, Fats: 8g, Protein: 2g