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Grease and line the base and sides of a 20cm spring-form tin with baking paper.
Place biscuits and coconut in the food processor and whiz until you get a fine crumb then add the melted butter and whiz again until mixed through.
Press the mix into the base of the prepared tin and chill in the freezer for 15 minutes.
Wipe out food processor.
Into the clean processor, combine the cream cheese, condensed milk and sour cream until very smooth and silky.
Add half of hulled strawberries and blitz until smooth.
Heat 100mL water in a small saucepan until just boiling, squeeze out water from gelatine and add to hot water and stir until dissolved.
Add the lime juice and stir to incorporate.
Pour this mixture into the processor with the lime zest and blend until just combined.
Pour into your tin over the cold base and chill in the fridge for 4 hours until set.
Remove from tin and place on a cute serving platter.
Just before serving, tumble over remaining prepared strawberries and sift over icing sugar.