Beat the cream cheese, sugar and grated ginger until smooth. Add the white chocolate and mix well. Chill at least 1 hour or until easy to handle. If necessary, place in freezer, stirring occasionally, for 30 minutes.
Using a very small melon baller, scoop out the center of each strawberry halfway down each fruit. Pat berry dry inside and out. Put a small amount crystallized ginger into each strawberry. Shape the cream cheese mixture around each fruit.
Coat one end in coconut and the other end in pistachio nuts(or other nuts). Place the truffles in candy cups. Chill until serving time. Enjoy!
Note: To toast coconut, heat in a dry skillet over medium heat until it starts to brown. Stir occasionally. Be careful not to burn.