2 1/2 c. lightly toasted coconut
1 (3 oz.) pkg. cream cheese, softened
2 1/2 c. fresh or frozen strawberries, mashed or pureed to 1 1/2 c.
1/3 c. butter
1 (14 oz.) can sweetened condensed milk
3 tbsp. lemon juice
1 c. (1/2 pt.) whipping cream

In large saucepan, melt butter; stir in toasted coconut, mix well, press into bottom and up sides of 9-inch pie plate, chill.

In large bowl, beat cheese until fluffy, beat in condensed milk. Stir in pureed strawberries and lemon juice. Fold in whipped cream. Pour into coconut crust (mixture should mound slightly). Freeze 4 hours or until firm.

Before serving, garnish with additional fresh strawberries. Return leftovers to freezer.