Combine all ingredients for the strawberry mousse in a blender and process until smooth, then divide evenly between 4 serving dishes.
For the chocolate mousse, heat the coconut milk in a small saucepan over medium heat.
When it starts to simmer, remove it from the heat and stir in the cocoa, coconut oil, vanilla, and salt until smooth. Transfer to a blender.
With the blender running, slowly pour the egg yolks in. If you do it too quickly, the egg will cook and scramble into your chocolate. Keep blending for a full minute, then pour the mixture into ramekins or other serving dishes and chill for at least 1 hour.
Top the strawberry mousse with the chocolate mousse. Chill at least 30 minutes before serving