Open up the young coconut and save the water. Carve out the meat, clean it off, then dump it into the blender. Add the trimmed strawberries, some sweetener (mine weren’t very sweet, so I had to use quite a bit of sweetener) and coconut water to get it mixing well (I have a wimpy blender). Blend until smooth. Lastly add the melted coconut oil. You can also add some vanilla. For the crust, which should be made FIRST, maybe a couple hours in advance, soak the almonds overnight, then dry them in the sun for a couple hours, then grind into a meal. Pour in some sweetener (I used maple syrup) until a little sticky. Add the salt and psyllium, then press into a bowl or plate to form the crust. I let my crust dry in the sun for a few hours to help it set. Pour in the mousse and chill a few hours in the fridge. My hubby loved this.