Makes 1 dozen.

2 1/3 cups all-purpose flour
3/4 cup granulated sugar
1/2 cup shredded sweetened coconut
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups frozen unsweetened strawberries
    (not thawed), coarsely chopped
3/4 cup milk
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract

Topping
1/2 cup firmly packed brown sugar
1/2 cup shredded sweetened coconut
2 tablespoons all-purpose flour
2 tablespoons chilled butter

Preheat oven to 375 degrees F. Grease 12 standard size muffin pan cups or line with paper liners.

Mix together flour, granulated sugar, coconut, baking powder and salt. Stir in frozen strawberries.

Mix together milk, oil, egg and vanilla extract.

Make a well in the center of flour mixture. Add milk mixture all at once to well, tossing with a fork until dry ingredients are just moistened (Do not over-mix.)

Spoon batter into prepared muffin cups, filling cups three-quarters full.

To prepare topping, in a medium bowl, mix together brown sugar, coconut and flour. Using a pastry blender or 2 knives, cut butter into coconut mixture until coarse crumbs form. Sprinkle over muffins.

Bake muffins until tops are firm and golden, 25 minutes. Transfer pan to a wire rack to cool slightly. Turn muffins out onto rack to cool completely.