Combine the coconut milk with all the other ingredients up to and including the cornflour, beat with a whisk. Add the ginger, bring to the boil over a medium heat, stirring constantly. As soon as the mixture thickens, remove the pan from the heat and stir for a further 2 mins. Strain the sauce, allow to cool. Whip the cream until stiff, fold in. Cover the sauce and chill for approx. 1 hr.
Mix the flour, salt and sugar. Whisk the egg, oil and water, add to the flour mixture, combine with a risotto spoon. On a lightly floured surface, knead into a smooth dough. Leave the dough to rest at room temperature for approx. 30 mins. underneath a bowl.
To fill and assemble
Mix the apricots, cranberries and sugar. On a lightly floured surface, roll out the dough as thinly as possible into a rectangle and place on a cloth. With floured hands, carefully stretch the dough from the middle outwards until it is translucent. Brush the dough with 100 ml of coconut milk and sprinkle with 4 tbsp of coconut flakes. Spread the filling over the bottom half of the dough, leaving a free edge of approx. 2 cm. Fold the pastry ends inwards. Loosely roll up the strudel, using the tea towel to help you. Place the strudel seam-side down on a baking tray lined with baking paper, brush with the remaining coconut milk, sprinkle with the remaining coconut flakes.
Bake for approx. 35 mins. in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool.