2 c. frozen whole strawberries, thawed
1 (3.4 oz.) pkg. instant no sugar vanilla pudding mix
1 (12 oz.) light Cool Whip
1 (9-inch) graham cracker crust
1/2 c. flaked coconut, toasted

Crush strawberries. Add a couple drops of red food coloring, if desired. Beat in pudding and mix until smooth. Fold in Cool Whip. Pour into crust; sprinkle with coconut. Chill.

Toasting coconut, spread coconut on a baking sheet at 350°F. Stir often; generally, it'll take 6 to 10 minutes.