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1
Preheat the oven to 350.
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2
Lightly butter a 9-inch glass pie plate.
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3
In a medium bowl, mix the graham cracker crumbs, coconut and sugar with the butter until evenly moistened.
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4
Press the crumbs over the bottom and up the side of the pie plate in an even layer.
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5
Bake in the center of the oven for 8 minutes, or until lightly golden and barely set.
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6
In a medium bowl, whisk the egg yolks with the sweetened condensed milk, lemon zest, vanilla, cream of tartar and salt.
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7
Slowly whisk in the lemon juice and cream of coconut until smooth.
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8
Pour the filling into the crust and bake for 20 minutes, or until the filling is just set but still slightly jiggly in the center.
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9
Transfer the tart to a wire rack to cool, then refrigerate until chilled, about 3 hours.
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10
Spread 1/3 cup of the shredded coconut on a baking sheet and toast in the oven for about 3 minutes, or until it is golden.
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11
Transfer the toasted coconut to a plate and stir in the remaining 1/3 cup of coconut.
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12
Just before serving, in a medium bowl, toss the strawberries with 2 tablespoons of the brown sugar and let stand until juicy, about 10 minutes.
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13
In a large bowl, whip the heavy cream with the remaining 2 tablespoons of brown sugar until firm.
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14
Spread some of the whipped cream over the tart and sprinkle the coconut on top.
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15
Serve the tart with the strawberries and the remaining whipped cream.
