To make the shell: Combine the coconut and the melted butter and press it into a 9-inch pie plate. Bake at 300 degrees for approximately 35 minutes, to get the coconut shell a nice golden brown.
For the filling: Mix the sliced strawberries and sugar together and let sit until the sugar dissolves. Combine gelatin, strawberry-sugar mixture, and the lemon juice. Fold in whipped cream.
Chill the filling approximately 2-1/2 hours. Put the filling mixture into the crust and chill 4 or more hours.
If you have any strawberries left over, spread them over the top of the pie. This makes a pleasing presentation as well as a delicious one.