Place a rack in the middle of the oven; preheat to 350°F. Grease 5 (6-ounce) ramekins with coconut oil and set aside.
In a large bowl, toss strawberries, pineapple, maple syrup, vanilla extract, lime zest, and a pinch of salt to combine; set aside to let the flavors meld together.
In a medium bowl, stir together maple syrup and coconut oil. Add coconut flakes, almonds, coconut flour, cinnamon, and salt and stir to coat well.
Divide the fruit evenly between the prepared ramekins and top with the coconut mixture. Place the ramekins on a rimmed baking sheet and bake, uncovered, until the topping is golden brown and the filling is bubbling, about 25-30 minutes. The coconut burns easily, so stir the topping once or twice halfway through.
Let cool for at least 15-20 minutes before serving. Serve with coconut ice cream, whipped cream, or yogurt. Best if eaten the same day.