Melt white chocolate in the top of
a double boiler, let cool.
Beat together the cream cheese, sugar
and gingerroot until smooth.
Add melted white chocolate and mix well.
Chill for at least 1 hour or
until easy to handle.
Use a small melon baller (or small spoon)
to scoop out the center of each strawberry,
half way down each fruit.
Pat strawberry dry.
Put a little crystallized ginger
into each strawberry.
Shape the cheese mixture around the fruit.
Coat one end in the toasted coconut,
the other in the pistachio nuts.
Place truffles in candy cups and
chill until serving time.
Makes about 18 truffles.