Divide the fruit evenly between the 4 jars.
Whisk together the coconut milk, almond milk, maple syrup, vanilla, salt, and cinnamon in a large bowl or measuring cup.
Combine the oats, flaxseed meal, and chia in a medium bowl and spoon evenly over the fruit in the jars.
Follow the oats with the milk mixture, evenly distributing and stirring as you go (with a chopstick or swizzle stick) to combine ingredients and prevent them from overflowing. The mixture should come right to the top of each jar.
Cover the jars tightly with their lids and refrigerate overnight or up to 1 week.
Spread the coconut onto the roasting pan of your toaster oven. Cook on the "toast" setting for 2-3 minutes until golden brown, keeping a close watch, as it can burn very quickly. This can also be done in a conventional oven set to 350 F for 3-4 minutes. Cool and place in a sealed container until ready to use.
When ready to eat, serve right out of the jar, topped with the toasted coconut.