Place the coconut on a cookie sheet and bake in a 325℉ oven for about five minutes, stirring occasionally until golden and aromatic. Keep a close eye on it because it will toast quickly. Set aside to cool.

Trim the tops of the strawberries, then cut them in half the long way (top to bottom, not across). You can trim a bit off the back to make them sit flat if you need to. Place them on a tray and set them aside while you make the cheesecake component.*

Beat the cream cheese in a large mixing bowl with an electric mixer until it is completely softened and doubled in volume.

Add the heavy cream and Keto Chow to the cream cheese and mix on low speed until the Keto Chow has been incorporated. Increase the speed to medium and whip the mixture until it is completely combined.

Add the powdered erythritol, and rum extract if using. Mix on low until the erythritol is incorporated, then increase speed to medium and beat until light and fluffy.

If the mixture is too stiff to pipe, add more heavy cream, a tablespoon at a time until it is pipeable. It should have the texture of thick frosting.

Place the cheesecake mixture in a piping bag fitted with a large star tip.

Pipe cheesecake generously onto the surface of each strawberry half.

Sprinkle toasted coconut over the cheesecake layer and serve immediately.