Open canned coconut milk and only scoop out the fat portion leaving the liquid. Scoop into a large mixing bowl. Then add 1 tbsp of icing sugar and begin mixing with an electric whisk. Gradually add more icing sugar until your coconut cream is fully whipped. You can tell if it's fully whipped when the coconut cream is not melting or when you scoop a portion, it's able to remain as is and does not wilt.
Cut the crusts evenly off your bread. Save the crusts for another recipe!
Then on some cling film, lay your bread down.
Spread an even layer of the coconut cream on one piece of bread.
Lay your strawberries down in a diagonal manner (remember where you placed them) on top of the bread with cream. Then cover the strawberries and every crevice with all the coconut cream. Add the top layer of bread.
Tightly wrap your sandwich with the cling film underneath. To remember where to cut your sandwich with respect to the strawberries, draw a diagonal line with a permanent marker on the cling film.
Place sandwich on a flat plate. Then weigh it down with another flat plate. Refrigerate like this for at least 1 hour to overnight.
Next day, unwrap your sandwich noting where your drew the line. And with a knife run under hot water, slice into your sandwich carefully. Enjoy!