1. In a small pot, sprinkle the gelatin over the cold water and let sit for a few minutes. Gently melt over low heat, stirring. Puree the strawberries, coconut milk, lime zest and juice, tequila, Grand Marnier and sugar in a blender until smooth. Stir in the melted gelatin and pour into the hardened pie crust. Refrigerate until set, at least 3 hours or overnight.
Crust and Topping
1. For the crust: Preheat your oven to 325°F. Spread the coconut onto a baking sheet and gently toast in the oven until golden brown, about 15-20 minutes. Melt chocolate in a bowl set over a pot of simmering water. Stir gently, when it's smooth and completely melted, stir in the coconut and vanilla. Carefully line a standard pie plate with plastic wrap then pour in chocolate mixture. Press it down into the pan and up the edges to form an even crust. Refrigerate until set, about 15 minutes.
2. For the topping: When you are ready to serve the pie, toss the cilantro and sugar into your food processor and puree. Whisk in a medium bowl with the whipping cream until soft peaks form. Mound onto the pie and serve at once! You may find it easier to lift the pie out of the pan to cut it into slices.