Pre-heat oven to 350°F. On a parchment-lined sheet pan, add the shredded coconut. Bake for 2-3 minutes, stirring occasionally until coconut is lightly toasted. Let cool completely.

In a stand mixer bowl, add the whipped topping, coconut milk, and toasted unsweetened shredded coconut. Whisk on high speed until well blended. Set aside.

In a food processor, add the thawed strawberries, maple syrup, and vanilla extract. Blend until smooth.

Transfer the strawberry mixture to a bowl and add the chia seeds. Mix until well blended.

Portion the blended strawberry into containers. Refrigerate for 2-4 hours or overnight until mixture has set.

To serve, pull containers out of refrigerator and top with the coconut whipped topping mixture.