Add the dates and pecans to the bowl of a food processor. Process on high until crumbly and the mixture is sticky enough to squeeze into balls.

Cut strips of parchment paper and use them to line a 12-cup muffin tin.

Scoop 2 tablespoons of dough into the bottom of the each cup and press it firmly with your fingers. Repeat with remaining dough. Refrigerate the crusts for 30 minutes.

Meanwhile, make the filling by cracking the top of the coconut with a large knife, reserving the coconut water. (you can also sometimes have the store do this for you)

Scoop the flesh out of the coconuts with a metal spoon and pick through the meat to remove as many of the little pieces of husk as you can.

Transfer the meat to a high powered blender along with the syrup and vanilla. Blend on high until smooth, adding coconut water as needed to thin it out. You want it to be a little thicker then sour cream.

Remove the crusts from the freezer. Spoon about 2 tablespoons of the filling on each crust (depending on the size of your coconuts, you might not be able to fill all the crusts). Top each with berries or fruit of choice. Return to the freezer for at least one hour, but preferably a little longer.

Let sit at room temperature for just a few minutes before serving.*