Preheat oven to 375°F. and line a large baking sheet with parchment paper.
Prepare strawberry compote: place sliced strawberries, sugar and lemon juice in a small saucepan over medium heat. Cook for 10 to 15 minutes, or until strawberries begin to break down. Transfer to a bowl to cool while you prepare the dough. Reserve 1 tablespoon strawberry mixture for the glaze.
Prepare the dough: mix together flour and salt in a large bowl. Add cubed vegan butter and cut with a fork or pastry cutter to mix. Drizzle first amount of coconut milk into dough and use your hands to shape mixture into a small ball of dough. If the mixture is too dry and crumbly, add in more coconut milk, 1 tablespoon at a time, until the dough comes together but is not wet.
Transfer dough to floured surface. Use a rolling pin to roll dough out to a large rectangle. Cut dough into 12 equal squares. Transfer 6 squares to the baking tray and spoon the remaining strawberry mixture in the center of each. Top with the remaining 6 squares and use a fork to lightly seal edges together. Poke a few holes in the top of each pastry tart and brush melted vegan butter on top of each.
Bake pastry tarts for 23 to 27 minutes, or until lightly golden. Remove from oven and let cool completely before adding glaze.
Prepare strawberry glaze: whisk together, powdered sugar, second amount of coconut milk and reserved strawberry mixture to form a thick glaze. If the mixture is too watery, add in another tablespoon or two of powdered sugar. Drizzle on cooled pastry tarts and top with sprinkles. Enjoy!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.