Peel shallots, cut in half and cube them. Remove wooden ends and leaves of lemongrass, cut into fine rings or cut them in quarters lengthwise. Finely chop. Peel garlic and ginger, and chop with the chili. Peel papaya and cube. Chop cranberries. Mix all ingredients with coconut flakes, coconut-milk, cranberries and sugar. Let it sit for half hour. Cook the mixture for 10 minutes in a covered pot. Stir often. The consistency should be like jam. Finally let it boil down for a few minutes over high heat and without a cover.