Combine the coconut, pistachios and matcha in a small bowl; set aside. Microwave the chocolate in a small microwave-safe bowl in 30-second intervals, stirring, until melted. Let cool slightly, then spoon into a small resealable plastic bag and snip off one corner.
Make the strawberry ladybugs: Hull the strawberries, then cut a slice off one side of each so they lie flat. Set aside the strawberry trimmings. Pipe a line down the center of each strawberry with the melted chocolate and add dots on both sides of the line. Pipe some chocolate into the hulled center of each strawberry and attach a blueberry; let set.
Puree the strawberry trimmings, frozen fruit blend, banana, coconut milk and honey in a blender until smooth. Divide between 2 bowls. Top with the coconut mixture and strawberry ladybugs.
Photograph by Ryan Dausch