When ready to serve, run a small spatula around the rim of the dessert. Dip the bottom of the mold twice, but briefly, into warm water. Wipe the bottom dry, place a round plate over the mold, and invert it quickly. Sprinkle the blancmange with toasted coconut, if desired, and fill the center with strawberries sweetened with sugar to taste. The strawberries also may be marinated in kirsch or rum if desired.