Pour the custard into a small, heavy-based pan and grate in the creamed coconut. Heat gently until the coconut dissolves, then remove from the heat and leave to cool.
Hull and halve two-thirds of the strawberries and put to one side. Blitz the rest with the lime juice and 2 tbsp of the icing sugar.
Tip the mascarpone into a large bowl and beat in the cooled coconut custard. Add half of the lime zest and the remaining icing sugar and mix well until smooth.
Take 6 large wine glasses or tumblers and spoon a little of the custard mixture into each. Follow with a layer of strawberry halves, cut faces to the outside of the glass. Pour over some strawberry sauce and then finish with another layer of custard. Chill in the fridge for at least 1 hour and top with the remaining lime zest before serving.