For the parfait. Tip the coconut milk into a small pan and break in the chocolate. Warm gently over a low heat until the chocolate melts. Pour into a bowl and cool.
Line a 1 kg loaf tin with cling film.
Put 140g of strawberries in a food processor with 2tbsp of icing sugar and whizz together until puréed. Rub the purée through a sieve.
Thinly slice the remaining 60g of strawberries.
Whip the cream with the remaining 2tbsp of icing sugar and the Malibu until it holds its shape.
Mix the cream into the coconut and chocolate, along with the puree and strawberries.
Pour into a tin and freeze for 5 hours or until firm. It will keep in the freezer for a month.
For the salsa. Up to 3 hours before serving the parfait, make the salsa. Mix the icing sugar and Malibu with the chopped strawberries and chill until ready to serve.
Transfer the parfait to the fridge 1 hour before serving. Tip out of the tin, strip away the cling film and cut into 8 thick slices.