Rinse the strawberries under cool water and pat them dry thoroughly with paper towels. Ensure they are completely dry as water can cause the chocolate to seize.

Set up a double boiler by placing a heatproof bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. Add the chopped milk chocolate and optional coconut oil to the bowl. Stir occasionally until the chocolate is fully melted and smooth. Alternatively, use a microwave to melt the chocolate in 20-second intervals, stirring in between until smooth.

Hold each strawberry by the stem and dip it into the melted chocolate, swirling to coat evenly. Allow any excess chocolate to drip back into the bowl. Place the chocolate-covered strawberries on a baking sheet lined with parchment paper to set.

Melt white chocolate in a similar manner as the milk chocolate. Use a fork or a piping bag to drizzle the melted white chocolate over the strawberries for a decorative finish.

Place the tray of strawberries in the refrigerator for about 20–30 minutes or until the chocolate is completely set.