Preheat oven 180°C/160°C fan forced. Lightly grease an 18 x 28cm slice pan. Line base and sides with baking paper.
In a medium bowl, combine flour, sugar and coconut. Add melted butter, mix well. Press mixture firmly into prepared pan. Bake for 15-20 minutes until lightly browned. Cool.
In a small saucepan, add frozen strawberries and ¾ cup (190mL) of water, bring to the boil; cook 3 minutes or until heated through and softened; using a stick blender, blend until smooth, pour mixture through strainer and refrigerate until cool; discard seeds and solids.
In a large bowl combine NESTLÉ Sweetened Condensed Milk, cream and vanilla; beat using an electric mixer until thickened; stir through cooled strawberry puree. Pour over cooled base and freeze for 6 hours or until frozen.
In large microwavable bowl add NESTLE BAKERS’ CHOICE White Choc MELTS and ¼ cup (60mL) cream, microwave uncovered on MEDIUM for 1 minute; stir. Repeat process in 30 second intervals until melted and smooth; pour over the top of the frozen semi freddo.
In a clean bowl beat extra cream and sugar until thickened. Place cream mixture into a piping bag fitted with a large round nozzle.
Just before serving; remove slice from pan onto a serving dish, top slice with thickened cream, strawberries and meringues.
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