Heat the oven to 180C/160C fan.
Chop the half the strawberries into a bowl and mix a teaspoon of icing sugar over them. Leave in the fridge while you prepare the shortbread.
Cream the coconut oil, sugar and banana. Add the flour and form into a dough. Roll out onto a floured surface, and stamp out 16 circles with a pastry cutter.
Cook for about 12 minutes until slightly golden. Allow to cool.
Take the coconut yogurt and add the remaining icing sugar and the vanilla essence.
Assemble just before serving. Place one shortbread circle on a plate, smooth over a couple of heaped teaspoons of the coconut yoghurt mixture, top with strawberries and place the a second shortbread circle on top. Dust with icing sugar.
Repeat and serve with the rest of the strawberries.