2 1/2 cups flaked coconut
1/3 cup butter, melted
1 quart fresh strawberries, sliced
3/4 cup sugar
1 envelope unflavored gelatin
1/2 cup cold water
2 tsp lemon juice
1 cup heaving whipping, whipped
In a small bowl, combine coconut and butter. Press onto the bottom and up the sides of a greased 9-inch pie plate. Bake at 300 degrees for 30-35 minutes or until lightly browned (cover edges loosely with foil to prevent overbrowning if necessary). Cool on a wire rack.
In a large bowl, combine strawberries and sugar. Allow to stand for 15 minutes.
In a small saucepan, sprinkle the gelatin over the cold water and let stand for 1 minute. Cook, stirring, over medium heat until gelatin is dissolved; stirin the lemon juice. Stir into the strawberry mixture. Cool to room temperature. Fold in the whipped cream and pour the mixture into the crust.
Refrigerate at least 4 hours before cutting to serve. Fan a fresh strawberry over each slice when serving, if desired.
This is a recipe I got from a Taste of Home magazine years ago.