In a blender combine coconut milk, strawberries, cardamom, sugar and vanilla extract. Blend until creamy.
Pour strawberry mixture into a bowl and stir in chia seeds. Let stand 15 minutes, stirring mixture every 5 minutes.
Meanwhile, preheat oven to 350F. In another bowl combine panela, rolled oats, flour, cardamom, cinnamon and vanilla. Mix well. Cut in butter until coarse crumbles form.
Transfer crumbles to baking sheet and bake for 10 minutes.
Scoop chia pudding out into serving glasses, about 1/3 cup per glass. Refrigerate until set or overnight.
Remove crumbles from oven and allow to cool completely.
Using a pairing knife, cut tops of strawberries off to create strawberry hearts.
To serve, top pudding with 1-2 tablespoons of crumble and a strawberry heart.