Line 2 x 12-hole mini muffin tins with paper cases.
Sift the flour and bicarbonate of soda into a bowl and add the sugar, coconut and white chocolate chips.
Mix the yogurt, egg and sunflower oil together and add to the dry ingredients. Using a large metal spoon, stir the ingredients together until just combined. Divide among the cases.
Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 6–8 minutes until the muffins are well risen and firm. Transfer to a wire rack.
Brush with the strawberry jam while the muffins are still warm, and sprinkle over the remaining coconut.