makes pie to serve 4 persons

1/2 pint heavy cream
1 pint fresh strawberries
1 prepared graham-cracker pie crust
1 can (3 1/2 oz) flaked coconut
1/4 teaspoon almond or coconut extract
2 tablespoons confectioners' sugar

Whip cream with 1/2 teaspoon almond or coconut extract and 2 tablespoons confectioners' sugar until stiff.

Wash and hull berries; drain. Spoon a third of the whipped cream into graham-cracker crust; top with a third of the coconut and a third of berries over coconut. Repeat with remaining cream and coconut to make a thick layer. Top with the remaining berries. Refrigerate.