Preheat oven to 350 F. Line a 12-cup muffin pan with paper cupcake liners. Set aside.
In a large bowl whisk together the sugar, milk, butter, coconut oil, eggs and vanilla until pale yellow. Sift the flour and baking soda together. Add to wet mixture 1/3 at a time, until fully incorporated.
Put the strawberries in a food processor fitted with a metal blade and pulse until mostly smooth with a few small chunks. Add strawberries to batter and mix until fully incorporated.
Fill each cupcake well 2/3 full. Transfer pan to oven and bake for 20 minutes. Reduce oven temperature to 325 F and bake for another 10 minutes. Remove cupcakes from the oven and transfer to cooling rack. Cool completely.
Meanwhile, in a large bowl using a stand mixer or hand mixer, beat softened butter until light and fluffy. Add confectioners’ sugar, 1 cup at a time, beating until fully incorporated and smooth before adding the next cup. Add cream of coconut and beat well until mixed.
Using a knife or small spatula, frost each cupcake with about 2 tablespoons of coconut buttercream and spread smoothly. Put the coconut in a small bowl. Dip top of each cupcake into toasted coconut to coat completely. Set aside.
Add white chocolate to a small bowl. Microwave chocolate for 20 seconds, stir, and repeat until smooth. Spoon 1 tablespoon each into 3 small bowls so there are four bowls of melted white chocolate.
To the first bowl add red food coloring. Mix chocolate until desired shade of red is achieved. To the second bowl add blue food coloring. Mix chocolate until desired shade of blue is achieved. To the third bowl add yellow and blue food coloring. Mix chocolate until desired shade of green is achieved. To the fourth bowl add yellow food coloring. Mix chocolate until desired shade of yellow is achieved.
The colored chocolates will take the texture of a soft putty or dough. Using your hands, mold each batch of colored chocolate into a few mini eggs the size of your thumbnail. Nestle one, two or three eggs into the buttercream of each cupcake.