Beat cream cheese and sugar until light and fluffy. Fold in whipped topping and coconut. Line a small pizza pan or an 8-inch square glass dish or pie plate with waxed paper. Spread cream cheese mixture on paper, building up sides slightly to make a lip as for a pie crust-using the back of a spoon. Freeze this overnight or for 4 hours until firm. Remove from freezer- pull paper up and remove; spread strawberry glaze over crust - then arrange fruit on top; sprinkle a little more coconut on top if desired or a few mini chocolate chips. Cut into squares or wedges. Serve immediately. This recipe is similar to the sugar cookie crust version.
Note: Other fruit may be used instead of the canned fruit. Fresh blueberries, raspberries, grape halves, etc.