Chocolate Coconut Brownies with Strawberry Cream Cheese Frosting

For the brownies:

Preheat oven to 350 F and grease an 8×8 baking dish liberally with butter. Set aside.

In a large bowl, beat together the chocolate coconut almond butter, butter, coconut oil and sugar with a hand mixer. Set aside.

Combine the flour, cocoa powder and baking soda in a separate bowl.
Slowly add the dry ingredients into the butter mixture, folding together with a spatula. Add in milk and fold together until combined. Add shredded coconut and chocolate chips and fold together once more.

Evenly spread batter into the greased baking dish.

Bake for 20 minutes. Remove from oven and let brownies cool completely before cutting.

For the frosting:
In a medium bowl beat together the cream cheese, butter and vanilla extract with a hand held mixer.

In a separate small bowl mash strawberries until almost pureed (alternatively, you can use a food processor for this step). Pour strawberries into the bowl with the cream cheese and fold together.

Slowly add powdered sugar into the creamed mixture and continue to beat with the mixer until everything is combined.

Refrigerate frosting while brownies are cooling. Spoon frosting onto brownies before serving.