Place the can of canned coconut milk in your fridge for at least 4 hours, but preferably overnight. Preheat the oven to 350 degree F. Place 4 4-oz ramekins or small baking dish onto a baking sheet. To make the fruit filling, place the berries, lemon juice and vanilla extract into a medium bowl and gently stir until combined.
To make the crumble topping, place the oats, flour, coconut oil, maple syrup and cinnamon in a medium bowl and mix with your fingers until the coconut oil is in tiny pea size pieces and everything is starting to stick together.
To make the crisps, fill each ramekin to the top with roughly 1/2 cup of fruit filling and then top with 1/4 cup of crumble topping. You might have some left over crumble topping depending on how full your fruit is in your ramekins. If making this recipe into a baby dish, skip the crumble topping on their portion.
Place the ramekins onto the baking sheet, and bake for 30-35 minutes or until the fruit is bubbly and the crumble is golden brown. Let cool before serving.
To make the whipped coconut cream, open the chilled can of coconut milk and drain any clear liquid into a measuring cup and reserve. Scoop the thick white coconut milk into a bowl, add in desired maple syrup (optional) and whip with a hand-held mixer for 2 minutes or until light and creamy. If your whipped coconut cream is too thick, add in 1 tablespoon at a time of the reserved clear coconut milk.
If making into baby purée – spoon their portion into a blender and puree for 30-45 seconds.
If making for toddler – serve as is or with a dollop of whipped coconut cream.
If making for adult – serve warm with a huge dollop of whipped coconut cream.