Strawberry coconut almond spread (v)

Easy to make, and easy to use.
Food processor required,

Original post (with pictures) here.

250g punnet of strawberries, washed and stems cut off
90g almond meal (1 cup)
50g desiccated coconut (2/3 cup)
1/4 tsp salt
1 tsp vanilla
1 - 2 tbsp water

1. Process the strawberries in a food processor until puree-like; about 1 minute. Add the almond mlea, coconut, salt and vanilla and continue processing until smooth, about 2 minutes. Add the water as needed to reach a spread-like consistency and process for another 1 - 2 minutes.
2. Store in the fridge (not recommended for freezing).