Grind the grated coconut until it has flour consistency and add the dates, 3 tablespoons of date water, walnuts, ginger, salt, nutmeg, cinnamon and carrot. Grind until everything is blended like a thick paste. Set aside.
Open the chilled coconut cream can, carefully separate the water from the cream and put the cream in a bowl. Whip the coconut cream with the sugar until it has gained consistency.
To assemble the cups, first put 2 tablespoons of the carrot mixture, 2 tablespoons of coconut cream, and then strawberries cut into quarters. Repeat the previous process and finish with strawberries and coconut cream.
Refrigerate for 4 hours and serve.