Step 1

Preheat oven to 400 degrees F, and clear space in both the freezer and refrigerator for a 9x13 dish.

Step 2

Pulse the pretzels in a food processor until crumbled. Add melted butter and sugar, and pulse again to combine. Press into a 9x13-inch casserole dish, and bake for 8 to 10 minutes, until golden. Set aside to cool.

Step 3

Using a handheld or stand mixer, cream together the cream cheese and coconut cream until smooth. Add sifted sugar, and beat until fully incorporated. Spread the cream cheese mixture onto the cooled pretzel crust, making sure to spread it ALL the way to the edges, so the pretzel layer is completely sealed.

Step 4

Place the dish in the freezer for 1.5 to 2 hours or until the cream cheese is firm to the touch.

Step 5

After 1 hour, it's time to prepare the strawberry layer. In a medium saucepan, combine 1 pound frozen (or fresh) strawberries with 2 3/4 cups water and 1/4 cup sugar. Bring to a simmer, and cook 8 to 10 minutes or until the strawberries have lost their color.

Step 6

Pour the strawberry water through a fine mesh sieve, capturing the liquid in a clean bowl. Rinse the sieve and strain the strawberry water one more time so it's clear and free from particles. (Those strawberries can be eaten or discarded.) You should have about 2 3/4 cups (22 ounces) of strawberry juice. Set aside.

Step 7

Slice the remaining pound of strawberries, and arrange them on top of the cold cream cheese layer. Return the dish to freezer.

Step 8

Rinse the saucepan so it's clean. Combine 1/2 cup water and the agar powder in the pan. Whisk to dissolve the agar. Whisk in 2/3 cup sugar, and bring to a boil. Whisking frequently, simmer for 30 seconds to 1 minute, then remove from heat. Immediately whisk the strawberry juice into the agar mixture. This will cool it down slightly. Continue whisking occasionally, and let it cool until warm but not hot, about 15 minutes. (Keep an eye on it! If the agar begins to set, immediately pour it over the strawberries.)

Step 9

When the agar feels lukewarm, remove the dish from freezer and carefully pour the strawberry "jell-o" over the strawberries. It will begin to set almost instantly upon contact with the cold berries and cream cheese. Keep in mind, where you pour the agar is where it will stay, so move around the dish as you pour so the gel layer is even.

Step 10

Refrigerate until fully chilled, about 2 hours. Serve with vegan whipped cream.