In small bowl combine gelatin and water;set aside.
In medium saucepan combine 2 cups coconutand 1 1/2 cups of the milk. Bring just to boiling over mediumheat. Add gelatin mixture; stir to dissolve gelatin completely.Set aside to cool to room temperature.
Combine one basket of the strawberriesand the remaining 1/2 cup milk in container of electric blender.Blend until smooth; set aside.
In large bowl whip cream and vanilla toform soft peaks; add strawberry and coconut mixtures. Fold withrubber spatula to blend thoroughly. Pour into lightly oiled 5cup mold. Cover and chill until firm, at least 4 hours.
Meanwhile, slice the remaining strawberriesand toss with sugar; cover and chill.
To serve, dip mold briefly into hot water;invert onto serving plate to unmold. Sprinkle with toasted coconut.Garnish with some of the sliced strawberries and the mint. Servewith the remaining sliced strawberries.