Put the strawberries in a food processor and puree until liquefied. Pour the strawberry mixture into a medium saucepan and add the sugar. Stirring the mixture frequently, heat until boiling. Let the mixture continue to simmer for two minutes, then remove from heat and cool. When the sauce has cooled, chill it in the refrigerator.

For the ice cream: Freeze six bowls so they are thoroughly chilled. Allow the ice cream to stand out in its container for 5 to 10 minutes to soften. Squeeze the ice cream through a potato ricer, distributing equally among the bowls. Top with strawberry sauce and shredded coconut. Serve immediately.