First, heat the blueberries in a small frying pan and stir in the the maple syrup. As the blueberries soften, squish a couple of them with the back of a spoon to release their juices. Once you have a jammy purple syrup but with most of the blueberries whole, turn off the heat.
Open the chilled can of coconut cream and squeeze out any watery liquid that has trickled to the bottom. Discard this. Squeeze the thick coconut cream into a bowl and scoop out half into a piping bag fitted with a large star-shaped nozzle.
Pour half the blueberry syrup into the coconut cream in the bowl and blend until smooth. Divide this mixture equally between the serving glasses (use shot glasses)
Pipe the coconut cream in the piping bag over the glasses and finish by drizzling with the blueberries and any syrup left in the pan.
Eat right away or cover with cling film and keep in the fridge until ready to serve.