1In large bowl, combine cream, sugar and brandy. Beat at high speed until stiff peaks form. Fold in coconut and ginger.
2In 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.
3When 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.