Lightly grease a shallow 20cm/8in square baking pan (or a size that fits your freezer) and line with baking parchment.
Mix the yogurt, maple syrup and almond essence in a small bowl, then pour evenly into the pan.
Drop spoonfuls of the strawberry jam onto the yogurt and cut through with a knife to create swirls.
Top decoratively with the fruit and coconut, then freeze for at least 2 hours. Remove from the pan and chop into large shards. Enjoy immediately or store in the freezer. Transfer to the fridge for a few minutes to soften before serving.