Cut up the bread and put it in a large bowl.
In a small bowl, mix together the soy milk, coconut milk, cornstarch, brown sugar, lemon juice, and vanilla, then pour this over the bread and mix to coat. Let it sit for 15 minutes to soak in and get all soft and moist.
Next, mix in the strawberries. Press the mixture into an 8×8″ pan greased with a bit of vegan butter or margarine, then bake at 350F for 30 minutes. The top will be a nice golden brown.
If you're making a glaze, mix all the glaze ingredients in a small bowl, then drizzle it over the pudding after it has cooled for a few minutes. Serve your strawberry coconut bread pudding warm, and savor each marvelous mouthful! 🙂