Coconut Berry Icebox Cake

This red, white, and blue make ahead no bake Coconut Berry Icebox Cake is the perfect summer time dessert for a Memorial Day or Fourth of July potluck. Thank you Self Proclaimed Foodie

14 ounces unsweetened coconut cream
½ cup confectioners sugar
1 tablespoon coconut rum
1 cup heavy whipping cream
9 ounces coconut cookies (or graham crackers)
1 pound blueberries (fresh )
1 pound strawberries (fresh, sliced very thin)

• To make cream filling, start by whipping coconut cream in bowl of stand mixer with whisk attachment on medium speed until it is light and fluffy, about 3 minutes. 
• Add confectioners sugar and mix on low until incorporated. 
• Add coconut rum and mix on low until combined. 
• Scrape sides, add heavy whipping cream, mix on low to incorporate and then increase speed to medium high for about a minute. 
• Scrape walls and base of bowl
• Continue mixing on medium high speed until nice peaks form, about 3-5 minutes.
• To make the cake, spread some cream on the base of the plate. 
• Arrange cookies so that their sides are touching but they do not over lap. 
• Cover cookies with a spoonful of cream, using the spatula to spread. 
• Top with a second layer of cookies, rotating their pattern to cover any gaps
• Follow with a layer of cream. 
• Thickness in between layers should be thick enough so that there is a creamy layer in between, but not so thick that your ingredients aren't level or they slide around.
• Cover with a single layer of fresh blueberries. 
• Top with cream, then top with two cookie/cream layers.
• Next, cover with a single layer of sliced strawberries. Top with cream, then top with two cookie/cream layers.
• Repeat until you run out of ingredients. I portioned everything so that my top and bottom layers would be the cookies surrounded by the cream.
• Garnish with additional berries on top.
• Loosely cover with plastic wrap and refrigerate at least two hours or up to several days before serving.