Line a freezer-safe baking sheet with parchment. Rinse strawberries under running water, pat very dry, hull and cut into 1/4-inch pieces.

Stir the Greek yogurt, honey and vanilla in a mixing bowl. Fold in the measured strawberries. Spoon into 12 equal mounds on the lined tray, about 2 heaped tablespoons each, leaving space between them. Flatten slightly to make dipping easier.

Freeze the tray flat for at least 3 hours, or longer until every center is completely firm and lifts cleanly from the parchment without bending. Timing depends on the freezer and mound thickness.

Put chocolate chips and coconut oil in a small, deep, completely dry microwave-safe bowl. Heat in 20-second bursts, stirring thoroughly between each, until almost melted; stir until smooth. Allow to cool briefly so it is fluid but not hot.

Remove only 3 or 4 frozen centers at a time. Lower each into the chocolate with a fork and use a spoon to cover the top. Lift, let excess drip back into the bowl and slide onto the parchment. Work quickly. If a center softens, return it to the freezer; if chocolate thickens, rewarm it in a brief 5–10-second burst and stir.

Freeze the coated clusters for about 10 minutes, until the shell is firm. Before eating, let individual portions soften at room temperature for 5–10 minutes, checking sooner in a warm kitchen. Store the rest frozen in an airtight container, with parchment between layers, for up to 2 weeks for best texture.