Preheat oven to 190° C. Spray 4 (170g) ramekins with non-stick spray. In a large bowl, combine berries, corn starch and maple syrup. Divide the filling evenly into each ramekin. Add the walnuts to a food processor and process until they are finely chopped, almost resembling flour. Add coconut and maple syrup, then pulse until the topping starts to stick together a bit.

Top each ramekin with about 1/4 cup topping, pressing down lightly to create a slight mound. Place ramekins on a sheet pan and bake for 10 minutes. After 10 minutes, cover ramekins with a large sheet of aluminum foil to keep from browning too much and bake for another 5 minutes.

Remove from oven and let cool for 10 minutes before serving. Leftovers will freeze well in the ramekins if needed.