STIR coconut in large skillet over medium heat until lightly toasted, about 3 minutes. Immediately remove from skillet.

COMBINE 1/4 cup sweetened condensed milk, lime juice, cinnamon and 1/2 teaspoon lime peel in medium bowl; mix well. Add fruit mixture and toasted coconut, stirring gently to coat. Stir together remaining sweetened condensed milk and 1/2 teaspoon lime peel in a small bowl.

SPOON fruit mixture across center of each tortilla. Fold sides of tortillas toward center, partially covering fruit mixture. Roll up from bottom, completely enclosing filling. Secure with wooden toothpicks.

HEAT 1/2-inch oil in large skillet over medium-high heat. Carefully place chimichangas, seam side down, in hot oil. Cook 3 minutes or until golden brown, turning halfway through cooking time. Drain on paper towels. Remove toothpicks. Place on serving plates. Sprinkle with powdered sugar. Drizzle generously with sweetened condensed milk mixture. Garnish with sliced strawberries and toasted coconut if desired.