1. In a large mixing bowl, combine the coconut milk, chia seeds, maple syrup and vanilla. Whisk together for about 2 minutes. Let rest for 2 minutes and then repeat as needed until the mixture begins to thicken. Set aside.
2. While waiting for the chia seeds and coconut milk to fully combine, prepare the strawberry compote.
3. In a large stock pot, add the 2-3 cups of frozen strawberries and the lemon juice over medium heat. Stir occasionally to prevent the strawberries from sticking to the base.
4. Continue to stir the strawberries until they break down into a jam-like substance and the liquid evaporates, about 6-8 minutes.
5. When the strawberry compote has cooled for a few minutes, then add to the chia coconut mixing bowl and mix until well combined.
6. Cover the mixing bowl and place in the fridge until it firms, about 1 hour.

*If you want to add an extra layer of strawberry compote on top of your single serve containers, reserve 1/4 cup.