Place strawberries, sugar & vanilla into a blender and whizz for just a few seconds so there are still small chunks of strawberry visible. (Don't panic if you go too far...the end result will still be delicious!) Pour into a large jug and very briefly stir in most of the yoghurt so that you are still left with a slight ripple-effect.
Melt the white chocolate over a bain marie (or in a glass bowl in the microwave in short intervals i.e. put it in for 30 seconds, then stir, then again for three lots of 10 seconds with stirring in between – be careful not to go over as the chocolate will seize otherwise from over-heating too quickly) Allow to cool a little, then stir into the strawberry yoghurt mixture. If some nuggets of hard chocolate form, this is even better resulting in a chocolate chunk surprise in every bite. Set aside until needed.
Place the coconut cookies in a food processor and whizz until small-medium crumbs are formed. (It can be a bit rough.) Fill each popsicle mould with the strawberry and white chocolate yoghurt mix about 1-2cm from the top. Tap the mould firmly on a work surface to even the top and prevent air bubbles, then carefully place some of the cookie crumbs to fill to the top of each mould, pressing down with your fingers to push them into the yoghurt, keeping it compact. Insert wooden popsicle sticks into the centre of each lolly and freeze for 5-6 hours, or preferably overnight.
For the white chocolate drizzle, combine white chocolate with coconut oil and melt over a bain marie. Remove the lollies from the mould by briefly running under warm water. Transfer on to a large baking tray (preferably one you have previously placed in the freezer for ½ an hour) otherwise a board, or a wipeable, clean surface. Drizzle over the chocolate with a spoon, then sprinkle over the remaining coconut cookie crumbs. Enjoy immediately, or return to the freezer until you are ready to serve.