Step 1

Place 100ml cream in a saucepan over medium heat and bring to just below boiling point. Remove from heat, then add chocolate, stirring until smooth and melted. Allow to cool.

Step 2

Combine strawberries and icing sugar in a saucepan over medium heat. Bring to a simmer and cook for 3-5 minutes, stirring, until strawberries are soft. Cool slightly, then transfer to a blender and whiz until smooth. Strain into a bowl, pushing down on the solids to extract as much liquid as possible. Cool completely.

Step 3

Whisk remaining 200ml cream until soft peaks form, then set aside.

Step 4

Divide half the brownie crumbs among 4 glasses. Place a scoop of ice cream in each glass, top with 1 tablespoon each of chocolate sauce and strawberry sauce, half the peanut brittle and half the whipped cream. Divide remaining brownie, crumbs, peanut brittle and cream among glasses, top with a scoop of ice cream, drizzle over sauces and garnish with coconut and mint sprigs, then serve.