• Preheat your oven to 400°F.
• Clean your counter so you can roll the pastry on it, or use a large clean cutting board.
• Flour your work surface, remove 1 square of puff pastry from the box. Leave the other half in the fridge until read to use.
• Roll out 1 square of pastry to about 13" x 9", and cut it in half lengthwise. Then cut into squares (I cut mine into 4 squares each).
• Place the squares onto a parchment lined baking sheet, and place in the fridge to keep cool.
• Repeat these steps with the second square of pastry.
• Bake the pastry squares one sheet at a time in the center of your oven. They should take about 12 minutes to become golden and puffed up.
• Remove the cooked pastry and allow to cool. Put the second sheet pan into the oven to bake.
• Meanwhile, beat the whipping cream and vanilla extract until soft peaks form. Then add the Mascarpone cheese, condensed milk and coconut cream. Beat until medium peaks form, then place in the fridge to keep cool until you are ready to assemble the Napoleans.

To Assemble:

• Place one piece of cooked puff pastry onto a plate, pushing down on it with the palm of your hand gently. Then top with a little bit of warm jam, a spoonful or two of the cream mixture, a few strawberries and a sprinkle of toasted coconut. Then repeat with another layer.
• Top the entire thing off with another piece of pastry, slightly crushed, and top with a dollop of cream, a couple pieces of strawberry, some toasted coconut and a dusting of powdered sugar.
• Serve with a knife and fork (this is a messy dessert!).