Line a small tray with parchment and clear a level place in the freezer. Wash the strawberries under running water, dry well, hull and cut into small dice. Use clean utensils and pasteurized yogurt.

Stir the yogurt, honey and vanilla together, then fold in the diced strawberries. Divide into 12 mounds on the tray, about 2 heaped tablespoons each. Flatten gently to about 1/2 inch (1.3 cm) thick so the centers freeze evenly.

Freeze for at least 2 hours, until solid all the way through and easy to lift from the parchment. If the centers bend or smear, freeze longer; timing varies with thickness and freezer temperature.

Put the chopped chocolate and coconut oil in a dry microwave-safe bowl. Microwave in 20-second bursts, stirring well after each, until nearly melted, then stir until smooth. Usually this takes about 1–2 minutes total. Let cool for 3–5 minutes so it is fluid but not hot.

Remove only 2 or 3 frozen centers at a time. Use two forks to dip and turn each in the chocolate, let excess drip back, then return it to the parchment. Keep the other centers frozen. If chocolate thickens, warm it briefly and stir; keep water and melting ice out of the bowl.

Return the coated clusters to the freezer for about 20 minutes, until the coating is firm. Transfer to an airtight freezer container, separating layers with parchment. For best texture, enjoy within 1 month. Let an individual cluster stand 3–5 minutes before eating, just until comfortable to bite; keep the rest frozen and avoid repeated thawing and refreezing.