Put your coconut cream in the fridge to let the solids harden and rise to the top. Once chilled, open the can and scoop out the cream from the top, leaving any liquids in the bottom of the can.
Using an electric whisk, whip the cream with the vanilla and maple syrup for about 30 seconds until fluffy.
Take a coconut wrap and put some coconut whip cream down the middle. Add slices of bananas and strawberries on top.
Wrap the sides of the coconut wrap over, and flip it, so the seam side is facing down on the plate. Press down lightly to make sure it's secure.
Drizzle with the chocolate sauce on top and then let sit for 1-2 minutes to soften to your desired consistency. Serve and enjoy!