Make the pears over medium heat with the lump sugar and 20 centiliters of water for 20 min and cool in the syrup. Cook the mousse: Boil the milk, stir the egg yolks with sugar udn vanillle to a light, thick cream. gradually add the hot milk to it form. Return to the saucepan and heat gently, stirring, until it thickens and sticks to the spoon. Remove from heat, add the gelatin, pear brandy and 1 tbsp of shredded coconut. Allow the mixture to cool, then refrigerate for half an hour. Whip the whipped cream until it forms a firm cream. Carefully fold it into the pre-chilled mixture. Pour the concoction into a lined cake pan. Slice the drained pear quarters and spread evenly over the cream. Place in the refrigerator for three hours. Just before serving, invert the mousse onto a serving platter. Decorate with strawberries and mint leaves.