In a large skillet over medium-high heat, melt the butter. Add the kataifi and cook, stirring continuously, until it turns golden brown and crispy—this should take about 10 minutes. Remove from heat, stir in the pistachio butter and tahini, and let the mixture cool in the pan for 10 minutes.

In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring after each session, until the chocolate is fully melted and smooth.

To assemble: In each of four clear 12-ounce cups, add 8 strawberry halves to the bottom. Drizzle with about 2 tablespoons of melted chocolate, letting it fill the spaces between the strawberries. Spoon approximately 3 tablespoons of the kataifi mixture over the chocolate layer.

Repeat the layering: add more strawberry halves near the top of each cup, followed by more kataifi filling, a drizzle of melted chocolate, and a sprinkle of crushed pistachios.

Serve immediately, or refrigerate for about 10 minutes to allow the chocolate to set.