Preheat the oven to 180°C and line a baking tray with parchment.
Rub the butter, sugar, and flour together in a bowl until they look like fine breadcrumbs.
Spread the mixture onto the tray and bake for 12-15 minutes until golden.
Heat sugar, brandy, and wine in a pan until dissolved into a syrup, then cool.
Purée strawberries in a processor, strain through a sieve, and fold into the syrup.
Whisk double cream and icing sugar until slightly thickened.
Whisk in the coconut milk until soft peaks form and adjust sweetness with extra sugar.
Serve berries in bowls topped with sauce, coconut cream, crumble, and redcurrants.