Blend crackers in food processor until finely ground and sift out any larger pieces. Blend again and add the syrup until well combined. Use the bottom of a cup to pack the mixture into a springform pan. Set aside.
To make the filling:
Blend the fruits and milk in a blender and pour through a fine sieve to remove any seeds and chunks. Rinse blender.
Return mixture to the blender, add all the remaining ingredients and blend on high until fully incorporated, thick and smooth. Pour over cracker base and refrigerate for five hours or overnight.
To make the topping:
Chill the coconut milk overnight. This will allow the milk solids and liquids to separate. DO NOT shake the can when you remove it from the fridge.
Open the can, remove the solids only and place in the bowl of a stand mixer.
Whip on high for a few seconds before adding the maple syrup and vanilla extract. Continue to whip for two minutes, or until full and creamy. Fit a piping back with a #6 closed star tip and pipe swirls around the cake. Top with fresh blueberries.
Use the remaining on fresh fruit.
Notes
Sweet Tip: For best results, chill the bowl and whisk in the freezer for five minutes prior to making whipped cream.