Line a baking sheet with parchment paper and set aside.

Divide the Jello into two bowls: green in one, strawberry in the other.

Add ¾ cup Greek yogurt to each bowl and stir well.

Place 2 ½ cups shredded coconut into each bowl.

Mix each bowl with a different utensil until fully combined without mixing the colors.

Scoop 1 tablespoon of red mixture, roll into a ball, then coat with shredded coconut; place on prepared sheet.

Repeat with the green mixture, using a separate bowl of coconut to keep colors distinct.

Refrigerate uncovered for at least 4 hours until set. Serve chilled.