In a bowl or blender, combine the coconut milk or heavy cream, strawberry jam, and vanilla extract. Blend until smooth.

Evenly divide the strawberry mixture between 8 popsicle molds or small paper cups. Freeze until solid.

To make the magic shell: Melt the white chocolate and coconut oil together in the microwave in 30-second intervals, stirring until smooth. Let cool slightly.

Crush the freeze-dried strawberries and brown rice crispies into fine crumbs using a blender or by placing them in a ziplock bag and crushing. Pour into a shallow bowl.

Remove the frozen popsicles from their molds. Dip each popsicle into the slightly cooled white chocolate mixture, then immediately roll in the strawberry crumb mixture.

Enjoy immediately for a soft-serve texture, or keep in the freezer for a firmer bar. Store any leftovers in an airtight container in the freezer.