Preheat oven to 200 C / Gas 6. Line a muffin tin with paper cases.
Mix flour, baking powder and salt together in a large bowl.
Mix Greek yoghurt, coconut oil, oat milk and 2 teaspoons vanilla extract in a bowl until smooth. Add 120ml honey and egg; stir thoroughly.
Stir Greek yoghurt mixture into flour mixture until just combined. Fold in strawberries until evenly distributed in the mixture.
Spoon mixture into muffin paper cases, filling each 1/2 to 2/3 full.
Bake in the preheated oven until a skewer inserted into the centre comes out clean, 16 to 22 minutes. Transfer muffins to a cooling rack; let cool completely, 20 to 30 minutes.
Reduce oven temperature to 180 C / Gas 4. Spread coconut on a baking tray lined with baking paper.
Toast coconut in the preheated oven until lightly browned, about 5 minutes.
Whisk cream cheese with a fork in a small bowl until light and fluffy. Stir in 1 tablespoon honey and 1 teaspoon vanilla extract. Spread icing on top of cooled muffins; sprinkle toasted coconut on top.