In large bowl, combine cream, sugar and brandy.
Beat at high speed until stiff peaks form.
Fold in coconut and ginger.
In 1 1/2 quart souffle dish or bowl, layer cream mixture and gingersnaps, beginning and ending with cream mixture. Cookies should be in single layer, not overlapped.
Cover, refrigerate at least 2 hours but not more than 8 hours.
When ready to serve, place strawberries in blender container or food processor bowl with metal blade; blend until pureed.
Spoon scoops of mousse into 6 individual dessert dishes; top with sauce.
Store in the refrigerator.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	434.45 Kcal (1819 kJ)
Calories from fat	214.61 Kcal
		% Daily Value*
Total Fat	23.85g	37%
Cholesterol	44.4mg	15%
Sodium	240.54mg	10%
Potassium	236.47mg	5%
Total Carbs	49.9g	17%
Sugars	22.65g	91%
Dietary Fiber	1.92g	8%
Protein	3.53g	7%
Vitamin C	2.6mg	4%
Iron	2.5mg	14%
Calcium	57.1mg	6%

Amount Per 100 g
Calories	359.5 Kcal (1505 kJ)
Calories from fat	177.58 Kcal
		% Daily Value*
Total Fat	19.73g	37%
Cholesterol	36.74mg	15%
Sodium	199.04mg	10%
Potassium	195.67mg	5%
Total Carbs	41.29g	17%
Sugars	18.74g	91%
Dietary Fiber	1.59g	8%
Protein	2.92g	7%
Vitamin C	2.1mg	4%
Iron	2.1mg	14%
Calcium	47.3mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

10.3

Points
12

PointsPlus

Good Points

saturated fat free

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