The night before, refrigerate your canned coconut milk. The colder the coconut milk, the better. Just don't freeze it.
Open canned coconut milk and only scoop out the fat white portion and save the clear liquid for another recipe.
Transfer the coconut fat into a large mixing bowl. Then add 1 tablespoon 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.
On a cutting board, evenly slice the crusts off your bread. Place your crustless bread on a large sheet of cling film or plastic wrap.
Spread an even layer of the whipped coconut cream on one slice of bread.
Diagonally place strawberries on top of the cream.
Then spread the remaining coconut cream on top of the strawberries. Place the other slice of bread on top.
Tightly wrap your sandwich with the plastic wrap. 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. Run a sharp knife under hot water, slice into your sandwich. Enjoy!