Prepare 6 lasagne sheets according to package instructions and allow them to dry until all visible moisture is gone.
Cut each sheet into 4 squares and fry sheets until golden brown in colour and set aside.
In a microwave safe bowl heat milk chocolate and Evaporated Milk in 30 second intervals, stirring until chocolate has melted and becomes smooth. Set aside.
In a small bowl combine Kahlua, Nescafé and vanilla essence until coffee has dissolved.
Using a mixer combine cream cheese, icing sugar, Coconut Milk and coffee mixture until it becomes a smooth frosting and place in a piping/sandwich bag.
Take lasagna squares and coat with chocolate, sprinkle with chopped walnuts, pipe filling and top with four strawberry slices. Repeat, and top with a chocolate and walnut covered square.