Put the strawberries in a saucepan, pour in the water, add the sugar, and set over medium heat. Bring to a boil and simmer for a couple of minutes, until the sugar dissolves and the berries soften.

Remove from heat and rub the strawberry mixture through a sieve.

Add the dry jelly mix to the strawberry puree, stir, and place back over medium heat. Stirring constantly, warm the mixture through, but do not let it boil. Remove from heat and let the mixture cool completely.

Pour the mixture into a mixing bowl. Whip with a mixer on high speed for about 10 minutes, until the mass lightens in color and triples in volume - this is what makes the souffle firm and lets it hold its shape well.

Pour the mixture into a rectangular pan lined with parchment and place in the fridge for 2 hours to set.

Take the set souffle out of the pan, unwrap the paper and cut into pieces - grease the knife with vegetable oil so it cuts easily. Roll each piece in coconut flakes. Bon appetit!