2 1/2 c. flaked coconut (toasted)
1/3 c. butter, melted
1 (3 oz.) pkg. cream cheese, softened
1 (14 oz.) can condensed milk
2 1/2 c. fresh or frozen unsweetened strawberries
3 tsp. lemon juice
1 c. whipping cream

Combine coconut and butter and press firmly on a bottom of a pie 9 inch pan.

Beat cheese until fluffy and gradually beat in condensed milk. Stir in strawberries and lemon juice. Fold in whip cream. Pour into crust pan. Freeze 4 hours.

Garnish with whip cream atop and sliced strawberries.