To a bowl of an electric mixer fitted with a whisk attachment, add the cream cheese and confectioners' sugar. Mix on low until mostly combined. Stop and scrape the mixer, then add the strawberry puree, cream of coconut, and the vanilla extract. Whip on high speed until light and fluffy, about 30 seconds. Alternatively, you can use a hand mixer or a hand whisk to make this situation come together. Pour the filling into a piping bag fitted with a star or round tip and store in the refrigerator until ready to use. If you don’t have a piping bag a Ziploc bag works here too. If you have neither, you can spoon it into the chocolate cups. Don’t make your life harder than it is. It’s just dessert, homies.