Line a baking sheet with parchment or wax paper and set it aside.

Divide the coconut oil into 3 small microwave-safe bowls, using 1 teaspoon in each. Add 4-6 drops of your favorite Easter gel food colors to each bowl. Stir well with a fork until vibrant.

In a microwave-safe container, melt the white chocolate chips for 30 seconds. Stir, then heat in 15-20 second intervals, stirring each time, until fully melted and silky.

Pour the melted white chocolate into the bowls of colored coconut oil. Mix it with a fork until all is integrated and colorfully blended.

Take about a third of the strawberries and dip them into one of the colored chocolates, using the leafy part as a handle. Let the excess chocolate drip back into the bowl and place them on the parchment paper to dry.

If the colors start to harden, reheat them gently.

Cut a small tip off 3 plastic sandwich bags to use as piping bags. Reheat the chocolate for 15 seconds before filling the bags with one color at a time. Drizzle each color over half of the contrasting-colored strawberries.

Let the strawberries cool completely, about 10 minutes. Serve them up and enjoy the smiles!