Add all ingredients for the chia pudding to a large mixing bowl and stir together.

Let sit for 10 minutes, stirring every 2 or so minutes. Transfer to the fridge to thicken for at least 1 hour.

To make the strawberry puree, add the strawberries, maple syrup and lemon juice to pan. Heat over low heat until the strawberries start to melt.

Use a fork to mash, an immersion blender, or transfer to a regular blender and process until smooth.

Transfer back to the pot (as needed) and whisk in the corn starch. Let simmer over low heat for 2-3 minutes to let thicken.

Transfer to the fridge and let cool.

Assemble the chia puddings with a few scoops of the strawberry puree, chia pudding, and top with coconut yogurt and fresh chopped strawberries.